Deborah Podurgiel scored this wine: 92/100

Kismet Estate Winery Viognier Roussanne Reserve 2018 is a beautifully balanced blend with a rich, fragrant nose of Meyer lemon, honeysuckle, ripe stone fruit and mineral aromas. Superbly balanced with the finesse and bright acidity of the Viognier and the round richness of Roussanne. Statuesque and dead on delicious, dry, medium-plus-bodied, mouth-filling with lush layers of ripe stone fruit, brioche, vanilla, notes of mango, passionfruit and a touch of smoke. Finishing long and luxurious with mineral and soft citrus flavours. Perfect in every way. Grapes were fermented in 300-litre oak barrel with regular lees stirring. Delicious now. Tasted February 2020 and paired with seafood paella.

Deborah Podurgiel scored this wine: 90/100

This is a sniffer, as in you can sniff at this Reserve Meritage all day. Deep, dark ruby in the glass with mouth-watering aromas of dark cherry, grilled steak and white pepper on the nose. Dry, savoury, lush and velvety smooth on the palate with dried fine herbs, nutmeg and white pepper spice. Persistent and intense liquid dark cherry on the finish and bright acidity for food. Paired with prime rib. Fort Berens Estate Winery 2017 Meritage Reserve was produced from select barrels of Cabernet Sauvignon, estate grown Merlot and Cabernet Franc (55%/30%/15%). The Cabernet Sauvignon wine grapes for this vintage were sourced from the Similkameen Valley in British Columbia. Tasted January 2020.

Deborah Podurgiel scored this wine: 91/100

Equipoise means balance or state of equilibrium and true to its name Equipoise 2016 is a tightrope balanced, full-bodied 40% Merlot, 40% Syrah and 20% Cabernet Franc red blend. This is a beauty. Smoky dark cherries, spiced plum, vanilla and flinty mineral aromas on the nose. Dry, smooth, smoky and velvety with ripe dark cherry, plum, blackberry, dried florals, dried fine herbs, vanilla, nutmeg, ginger spice and citrus peel flavours mouth-filling, weighty and oh so smooth on the finish. Tannins are fine and carry through the wine from beginning to finish. Pair with filet mignon, roast quail stuffed with sautéed chanterelle mushrooms and, of course, Valentine’s Day. Wine grapes for the 2016 vintage were hand-picked, small-lot fermented and cold-soaked up to five days prior to temperature-controlled fermentation with a total of 21 days on skins. Very approachable now, but can easily age for five years or more. Varietals were matured separately up to one year in new French oak prior to blending and bottling. Dry at 2.67% g/l. This vintage was awarded Silver at the 2018 Cascadia Wine Competition and the 2018 National Wine Awards of Canada.

Deborah Podurgiel scored this wine: 90/100

“A journey of balance, skill and experience, one step at a time." is printed on the back of this wine bottle's label and that is exactly what this Viognier is all about. Delicately fragrant with orange blossom, honeyed apricot and mineral aromas on the nose. Dry and mouth-filling with mandarin, vanilla, ripe stone-fruit and baking spice flavours finishing lush and long. The 2018 vintage was 100% barrel-fermented in combination French oak, Acacia barrels and stainless steel tank. While there was no malo treatment on this wine, it was aged nine months on its lees in barrel, giving the wine added structure and finishing with a silky finesse. A lot of love and care went into the grapes and winemaking of this Viognier. Well done! Enjoyed with sautéed sablefish filets.

Deborah Podurgiel scored this wine: 90/100