Naramata Bench Spring Tasting Part 1 – Whites
What type of Grapes make the Okanagan Standout from the world? What are their signature grape(s)? Some will say Chardonnay (everyone grows chardonnay so nah), some may say Riesling (and it might very well be). But I think the two biggest White Varietals that work in the Okanagan and Naramata Bench are the Pinot Gris / Gewurztraminer. Very Alsatian Grapes, cool climate, nice acidity, as long as they are not over oaked or made to have no acidity.
A couple of these wines were the 2008 and just bottled, so some might not be ready, tho some were reading to go after only a couple of weeks of bottling.
Only 15% New Oak Used the rest being Stainless Steel, very fresh, nice acidity, A Chardonnay I would drink, and Generally Speaking Im not a Chardonnay fan especially if it has a lot of Oak, or Malo Fermentation to take away the fresh acidity.
The Nose good , like your floral notes and everything promising but the taste doesn’t even come close to the nose not a good sign
A really nice Riesling tropical fruit but not over done, sweetness on this yes but has a nice balance of acidity to make this a very nice Riesling
Pinot Gris, to much oak in the sense it lost all its acidity didn’t like it
Rose 2008: Very Barnyardie, tho it has been in the bottle 3 weeks, not my type of Rose which is Loire Valley Stlye with the grapefruit Zest.
Pinot Gris 2008
Blind Trust 2008(White)
4 Grape Varieties, if I remember Pinot Gris 60%? Viognier 18%, then two others Pinot Blanc and… a non-aromatic Variety tho.
Nice big nose, has that buttery’ness of a Viognier, lots of acidity interesting to say the least.
40% New Oak, and not showing any of that oak which is great, lots of acidity, freshing, lots of fruit peach and apples really nice
Pinot Gris 2008
Aroma of Fuzzy Peach Candy, with a bit more on the real peaches side, good nose
All their whites had a higher level of residual sugar on them, which for the average drinker would most likely like, I found them tasty but to sweet for my palate.
Was definitely a standout with being 18month barrel fermented, Aroma of Sweet Raison Molasses, heavy concentration on the grapes, the taste almost comparing to the nose, (close to the Poplar Grove Chard) these vines being low crop and 20 years old almost shows what a Chardonnay Terroir is going to be on the Naramata Bench.
Pinot Gris 2008 Un-oaked
Hillside makes two Pinot Gris one Oak (30%) and unoaked this one, we carry the oaked version on the restaurant wine menu was a bigger seller last summer. This unoaked version I think is far superior to the oaked tho this is a different vintage, but the acidity is just bringing some much more for this wine.
Pinot Gris 2008
Acidity is not as Zippy as the 2007 vintage a little bit more rounded I think it is 100% Stainless steel, I prefer the 07, to this.
Now this is the complete opposite for the 2006 Chardonnay. This I prefer more to the 06. 50% Old Oak Barrels. Nose has close to the 06 (which I will talk about in part 2 on poplar grove). Has that Raison Molasses like the kettle valley does but more on the subtle nature. These vines are old as well, and all of Poplar Groves vines are cropped 2 to 4 tons per acres if im not mistaken.