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We are
currently only producing red wines at our BC
property
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2006
Tempranillo VQA
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SOLD
OUT
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$18
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Spanish in
origin and made in the Burgundian style, this fruity, ruby
red Tempranillo has aromas of black fruit and
caramel.
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Fresh black
fruit explodes on your tongue giving way to soft tannins and
just a hint of caramel on the finish.
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Bronze Medal
Winner at the 2009 Canadain Wine Awards
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2006 Pinot
Noir VQA
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$25
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Aged for 18
months in French and Hungarian Oak, this Pinot Noir displays a
medium garnet colour and has intense aromas
of raspberry
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and black
pepper. Black cherry and spice play in your mouthwith beautiful
soft tannins and a lingering caramel finish.
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Bronze Medal
Winner at the 2009 Canadain Wine Awards
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2005 Merlot
Cabernet
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SOLD
OUT
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$20
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Aged for 18
months in a mixture of French, Hungarian and American
Oak, this wine is a blend of Merlot and Cabernet Franc. Aromas
of cherry blossom,
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strawberry
basket and raspberry burst out of the glass with this fruit forward
wine.
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2006 Merlot
Cabernet VQA
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$20
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Aged for 18
months in a mixture of French, Hungarian and American
Oak,
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this wine is a
blend of Merlot and Caberent Franc. It displays aromasand intense
flavors of ripe black fruit, plums, spice and caramel.
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Bronze Medal
Winner at the 2009 Canadain Wine Awards
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2005 Sette
Coppa VQA
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$30
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A
Bordeaux style blend using the five traditional 'noble' varietals
of grape.Notes of ripe plum, cherry, strawberry, cassis
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and
intergrated oak with a big tannin structure. Aged for 18
months in a mixture of French, Hungarian and American
Oak.
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Silver Medal
Winner at the 2008 Canadian Wine Awards
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2006 Sette
Coppa VQA
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$30
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A
beautiful dark garnet coloured, Bordeaux style blend using the five
traditional noble' varietals of grape. This very
aromatic
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wine will hit
your senses with aromas and flavors of spice, black
currants, black fruit, and cassis. Underlying aromas of
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caramel melt
into the lingering finish.
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Silver Medal
Winner at the 2009 Canadian Wine Awards
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ICE
WINE
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2006
Tempranillo - 8
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$20
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These grapes
were harvested by hand and whole berry pressed in a frozen
state at a temperature of - 8˚C on Halloween Night of
2006
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This succulent
nectar is loaded with a great kick of acidityand notes of honey and
dried apricot.
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