As the bottle mentions, this delicious tipple was created by Michael Bartier, Matt Dumayne and consultant winemaker Alberto Antonini at the Okanagan Crush Pad and has been “..fermented using wild yeast and raised in concrete.”

Okay, so let’s talk about that.  What’s so special about concrete?  Many vintners like to use them because the thick walls make it easier to keep the temperature stable and in addition, the shape of the egg encourages a more consistent and fuller mouth feel.

This wine is proof of that.  Medium lemon in colour with aromas of pears and ripe Meyer lemons, it shows pink grapefruit pith and dried herb.

On the palate, the wine is dry with juicy acidity and great body.  It bears a strong resemblance to sherry and Chenin Blanc with its layered flavours of citrus fruit, lanolin, honey and dried sage.

WSET Very Good plus – complex, precise, clean and beautifully balanced.