The 2018 harvest was done by hand in Oliver and Osoyoos on October 9 through 18. Post ferment, the wine is typically aged 14 months in 50% in French oak, with the remainder American, Hungarian and Russian oak. We tasted it alongside 2017, and it showed more vibrancy and a fresher undertone. More floral, red fruit on a silky mid-palate, all flecked with black plums, black raspberries, and a touch of tannin appropriate for its youth. Lamb chops, grilled pork, or most any steak cut all work here, and will for some time as it ages through 2025 and beyond. Well done.
Score: 90 points -- Anthony Gismondi, Aug 2020