This Bordeaux-style blend may strike those unfamiliar with Okanagan reds as tilting toward an astringent, tannic style, which many of these wines do. That said, it's complex and compelling, with an array of dried herbs, dried tobacco, dried fruits (cranberries and cherries) and dark chocolate. The granular tannins are ripe and supportive, with a finishing lick of espresso. It's best to decant this for a couple of hours before drinking.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.