Phantom Creek winemakers worked with two vineyard blocks in Okanagan Falls to make their inaugural gris. The wine was made by the now-departed winemaker Ross Wyse, working with Alsace winemaker and consultant Oliver Humbrecht (his first-ever work outside of his property), and Californian Anne Vawter. It was painstakingly fermented to dryness over seven months using indigenous yeasts. 40 percent was aged in traditional oak casks, providing additional richness and intriguing spice notes. Alsace is very much the model here, and it carries the style with all the necessary opulence and complexity. Four months down the road from my first look, it continues to offer up a variety of floral and orange notes, mixed with pears and spice that linger throughout the long finish. A stunning start on a very different track from most pinot gris outside of Alsace. As you might expect, it's very food-friendly.
Score: 91 points -- Anthony Gismondi, gismondionwine.com, 2019