Here’s another reason for one of the oldest wineries on British Columbia’s picturesque Naramata Bench to “crow about.” Alluring aromas of sweet dark plum and black currant include five-spice powder, moist earth and portobello mushroom. On the palate, it features more plum, backed by black currant juice, plum skin tannins and a finish of pomegranate enrobed with milk chocolate. Chef Darin Paterson, who heads up 35-yar-old Bogner’s of Penticton and The Pecking Room Patio Grill at Red Rooster, suggests pairing this with grilled lamb chops, bean stews, mushroom-influenced risotto or lasagna, duck breast with red wine cherry sauce, steak and kidney pie or wedges of Asiago and aged cheddar. This merited a gold medal at the 2015 British Columbia Wine Awards.
Production: 336 cases
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