THE ADVOCATE 61
VOL. 77 PART 1 JANUARY 2019
cheeses, the grapes for this wine were fermented on wild yeasts with no
malolactic. Fifty per cent of the wine was aged for three months in new oak,
with the rest spent in steel tanks. It is a pale gold and has a nose of bright
tropical fruit including lemon, mango and pineapple, mixed with hints of
apricot, vanilla and butter. The flavours of lemon, ripe apple, peach, pineapple
and some honeysuckle. It has a lifted long finish. It is much akin to a
Beaujolais Blanc in style. The creamy texture brings to mind food pairings
of soft cheeses (especially the ones they make) or creamy pasta dishes (with
smoked salmon or rich seafood). It is available from the winery, online or
from BC VQA and other private wine stores.
COOLSHANAGH CHARDONNAY 2016
BC VQA Okanagan Valley #399691 $29.90
The grapes for this oaked version are sourced from the Naramata Bench.
The name is Gaelic and means “a meeting place for friends”. Part is fermented
in French oak puncheons and the rest in concrete with extensive
lees stirring. It is bottled with no fining or filtering. The wine is pale gold
with aromas of white peach, apple, buttered toast, lemon-lime and a bit of
straw. On the palate are flavours of lemon-lime, peach and apple pie with a
pat of butter and baking spices. It has a long finish. I recommend it
strongly. Try it with simply-prepared shellfish dishes or a baked white fish
in butter sauce or ripe softer cheeses. Or go the other way with lobster with
hot drawn butter. Again, it is available directly from the winery, online or
at BC VQA and other private wine stores.
1. See Jancis Robinson, “Gamay”, online: <www.jancis
2. “Gamay”, Wikipedia, online: <en.wikipedia.org/
3. Supra note 1.