So, what exactly constitutes a good Valentines Day wine? As I started going through some recent notes and bottles, I contemplated the absurdity of designating one wine more romantic than another. Sparkling wines are an obvious go-to when conjuring images of starry-eyed dinners, or perhaps cinnamon-scented reds as a fireplace is cozied up to. While this weeks wines should suit Valentines Day perfectly, theyd be just as delicious if it were Halloween. Make the most of them and enjoy each bottle from start to finish, whether or not its February 14.
I love that this comes in a half-bottle. This means that you dont have to commit to more than a couple glasses, although it could also mean that you buy two and then drink em like bottles of beer. What do you get in these adorable little packages? Aromatics of fresh-baked pretzel buns (Yup!), leading to apple cider, apricots and a very long finish.
Winemaker Michael Bartier blends Pinot Noir and Chardonnay in this sparkler, finished off with a splash of fresh Syrah for a tiny pinch of sweetness. Pink peppercorns galore entertain raspberries, a splash of cranberry and a spark of peppermint. Coming soon to stores.
The fruit from this velvety, slick Pinot Noir comes from an 11 hectare Burgundian stretch that offers a good dose of limestone, giving the wines silky red and black berry fruit a clean expression of the regions minerality. The fruit is fairly compact, but will bloom further with every swirl of your glass.
This blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot fully integrated amidst 18 months of French oak aging, resulting in a confident Southern Okanagan take on Bordeaux. What a well-suited homage to winerys 20th anniversary! While the wine is by no means shy, the roasted red bell pepper and meaty flavours sail through a host of subtle herb and spice elements, allowing them to hit all the right notes.
Theres nothing wrong with an ultra-ripe red that has a good dose of alcohol, as long as things are nice and balanced. This purple, juicy monster lays on plenty of mocha notes, but its saviour is decent acidity and a finish thats not too cloying. My preference is generally softer, lighter reds but Id be lying if I said I didnt top up my glass more than once.
As always, if youre having trouble finding something or just want to say hi, find me via KurtisKolt.com or on Twitter @KurtisKolt.
