Youthful, complex, textural.
Made in Summerland by winemaker Matt Dumayne at the Okanagan Crush Pad, Coolshanagh is named for a vineyard located just north of Naramata. A portion was fermented and aged in a concrete egg and the rest in new French oak puncheons, for 11 months. It was also lees stirred and bottled without fining or filtration.
Notes of roasted hazelnuts, bright lemon, toasted spice, golden apples and browned butter lead to a vibrant palate. Saline and lemons, toasted nuts and spice flavours are buoyed by lively acidity. Youthful and precise, it has a creamy edge and phenolic texture.
Until June 30, 2020, $10 per case of Coolshanagh sold will go the the BC Hospitality Foundation.
Cellar Keepers, Seafood/Fish, White Meat Chicken/Pork, French Food, Creamy Dishes
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2020-05-25 19:44:53.0