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Below are my reviews for 7 wines from their diverse portfolio. <\/p>\n
2025 Sauvignon Blanc<\/strong><\/p>\n This Naramata Bench Sauvignon Blanc espouses the quality of the 2025 vintage, with ripe, balanced fruit and freshness throughout. Aged 6 months in stainless steel, the style embraces the comfort of juicy apple and pear, a kiss of peach, and subtle green plum, apricot, and crushed rock. Floral overtones complete the aromatic experience, shifting smoothly onto a palate of round acidity, and a soft, plush texture that sets this wine apart from other Sauvignon Blancs. Zingy citrus on the finish brings you back to the start, and another sip. Ideal for shrimp Dijonnaise or salad rolls.<\/p>\n 2022 Viognier (Double Gold, All Canadian Wine Championships)<\/strong><\/p>\n Without excessive levels of heat in 2022, this Naramata Viognier was able to retain fresh acidity and remain dry at a breezy 12.2% alcohol. The wine was aged 4 months on lees in stainless steel. Fruity and savoury character are presented beautifully, with aromas of citrus, apple, cantaloupe, honeyed orange peel, buckwheat, wax, and wet stone. The orchard fruit flavours are appealing, but the real winning feature is the slippery texture, something Viognier does so uniquely well. A good example of why BC Viognier should get more attention. Enjoy with creamy pasta or scallops.\u00a0<\/p>\n 2025 S\u00e9millon<\/strong><\/p>\n The estate S\u00e9millon is given 6 months aging in stainless steel. A departure from Wesbert\u2019s other whites, the S\u00e9millon is racy and tightly strung. Aromas of stone fruit, dandelion, and orange peel are scorched by a flash of gunpowder. The palate follows up with high acidity and an electric citrus finish, with flavours continuing the reductive theme. Although a little rough, it\u2019s enjoyable now with sushi, but with age this could potentially be a stunner.<\/p>\n 2023 Sparkling Gew\u00fcrztraminer Piquette<\/strong><\/p>\n I love to see more piquette coming onto the market. Despite being an old tradition, it\u2019s light, refreshing, and champions sustainability – all things consumers want more of these days. The pomace is re-used from pressed Gew\u00fcrztraminer grapes, adding water to begin another fermentation which only carries to about 7% abv. This one manages to maintain plenty of aromatics – rose petal, honeysuckle, ginger, lychee, melon, and apricot. The fizz is vigorous and vibrant, while underneath the flavours are fresh and fun, with a phantom sweetness on the finish. A smart use of gew\u00fcrztraminer and nicely done.<\/p>\n 2025 Ros\u00e9<\/strong><\/p>\n Pinot Noir from the Naramata Bench estate is the only varietal used for this sunstone-hued ros\u00e9. The deeper red-orange shade betrays a little more skin contact, and it\u2019s reflected in the aromas and flavours. A combination of fresh cherry, red currant, and potpourri with cooked rhubarb, stewed plums, and strawberry pie establishes the richer style. Body remains delicate and lifted, while moderate acidity keeps it fresh, finishing with red berries and bitter fruit skin. It\u2019s a deeper, more contemplative ros\u00e9 enjoyable throughout the year.<\/p>\n 2021 Merlot (Double Gold, All Canadian Wine Championships)<\/strong><\/p>\n An award-winning Merlot with fruit sourced from the estate as well as outside the Naramata Bench, as indicated by the VQA Okanagan Valley designation. The wine is aged 20 months in French oak. It opens generously into dark cherries and violets, stewed plum, and is enhanced by sarsaparilla, red and black licorice, and spice. Soft acidity and Merlot\u2019s characteristic cushy tannins make for an easy drinking style, meant for enjoying now with burgers and pizza.<\/p>\n 2021 Syrah<\/strong><\/p>\n All-estate grown Syrah, this wine is aged 20 months in French oak. Beautifully expressive as BC Syrah can be – a symphony of dark cherry, raspberry, fresh and dried blueberry, stewed plum, dried fig, and potpourri swirl with added complexity of herbs, cocoa, earth, and vanilla. Fresh acidity elevates, silky, modest tannins provide structure, and the ensemble of ripe fruit, herbs, spice, and grip linger on the finish. Well suited for solo drinking, or with lamb or birria tacos – but should last several more years.<\/p>\n Blog post written by: Matt Tinney, Contributor, uncorkBC<\/strong><\/p>\n<\/div>\n