The 2018 Waltz mixes pinot noir fruit from Naramata Bench, Summerland, and the Similkameen Valley in a difficult growing season due to unusual disease pressure and wildfire smoke. In the end, winemaker Andrea Barker characterized the year as a cooler year than average, with moderate yields and healthy fruit of excellent quality at Foxtrot. The fruit is separated and fermented by vineyard and block. It's partially destemmed, leaving approximately 1/3 whole cluster. It gets a 3 day cold soak before inoculation and two week ferment followed by ageing in 30 percent new oak, 2nd fill, and neutral oak for 14 months. The Waltz opens with a lifted nose that mixes cherries, black raspberries, and licorice with an earthy, barnyard bent that works up against a spicy, vibrant acidity that runs through the wine. A solid effort that will need three to five years to gather itself. It's more Old World style at 13 percent alcohol but it needs some time to settle into itself and reveal the whole picture. If you must drink it, be sure to serve it with food.
Score: 90 points -- Anthony Gismondi, Gismondi On Wine, May 2021