 Here in British Columbia, we're practically the newest of the New World when it comes to having a modern wine industry. It wasn't until the latter-1980's/early-1990's that we focused on Vinifera varieties, with mostly hybrids being the <cough> benchmarks until that time.
On the Naramata Bench in the Okanagan Valley, Ross Hackworth's Nichol Vineyards has been a pioneering winery since the first vines were planted by the Nichol family in 1989. As long as I can remember, their Pinot Gris has looked like what you see in this picture. A good dose of skin contact gives it that lovely salmon/orange-y hue, bringing a little texture to the palate in the process. In my sommelier-on-the-floor days (late-90's/early-2000's), I distinctly recall MANY a conversation when bringing it to a table, guests immediately crying, "WE DIDN'T ORDER A ROSÉ!!!" You see: most people weren't into drinking pink wines at the time, and orange wines weren't really a thing. This wine stayed true, though. Vintage after vintage, always looking like this, food-friendly and super-delicious. So, here we are at a time when wines fitting this palette jump off of many shelves with ease. It's hand-picked with 36 hours of skin contact, fermented in a combo of stainless steel and neutral French oak. Peaches, pink grapefruit, lemongrass, and charm. This wine is a joy and a pleasure, as it has been for quite a while. If you find yourself around these parts, do give it a whirl... Comments are closed.
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