Sinewy, textural, fragrant
Made in Summerland by winemaker Matt Dumayne at the Okanagan Crush Pad, Coolshanagh is named for a vineyard located just north of Naramata.
Fermented in 600L vinification barrels (50% whole cluster) then basket pressed and aged in neutral oak.
A lovely nose of violets, anise and baking spices are woven with raspberry, red cherry and rhubarb. The palate is savoury and textural with flavours of bitter cocoa, and espresso, tealeaf and grapeskins. It is a sinewy and textural style of Pinot.
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, Green Wines
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2020-05-25 19:44:53.0