Kettle Valley vintners Bob Ferguson and Tim Watts long have been supporters of fruit from British Columbia’s Similkameen Valley, so their families developed vineyards in river rock near the Great Northern Railway and created this brand around their investment. Tim’s son, world-traveling winemaker Andrew, spearheaded this project, harvested Oct. 19 at 24.4 Brix and partially fermented in older French oak, and that lot was allowed to undergo malolactic fermentation. All those influences are reflected in the wine, which opens with tropical notes of lychee, dried pineapple and honeysuckle, and includes notes of apple, pear and fresh caramel. There’s an explosion of flavor on the entry with hints of Gala apple, Bosc pear and jasmine. Pink grapefruit acidity and pith add length, picking up accents of jasmine, white tea and cardamom for an exotic finish.
Production: 162 cases