Receive Complimentary Shipping on All Orders of $60 or More.
Get on the list and get early access to the 2019 Estate Pinot Noir.
(778) 515 5500
INFO@LIQUIDITYWINES.COM
4720 ALLENDALE ROAD (TAKE OLIVER RANCH ROAD OFF OF HWY 97), OKANAGAN FALLS, BC V0H IR2
We Love
CHARDONNAY
All that richness and intensity. All that beautiful aroma. Barrel fermented and just lightly oaked with carefully selected barrels from our favourite French cooperages, this Reserve Chardonnay lets the fruit really sing.
PAIRING SUGGESTIONS
Chef Phil Tees-
Fish stew. (Fat and butter.)
Winemaker Amy Paynter -
Seared scallops and butter.
(Fresh and salty.)
SPOT PRAWNS
This recipe was designed by Chef Ned Bell and the team at the Naramata Inn. Pair it with a crisp chilled glass of 2020 Viognier.
Sign up for all the latest news at Liquidity.
A Date With
D E S T I N Y
Chardonnay and Pinot Noir
A LOVE STORY
The funny thing is that where there is Chardonnay, there is usually Pinot Noir because both grapes thrive in similar conditions: cool climates.
Coincidence? We don’t think so. We believe this is destiny at work.
While Chardonnay is the most planted white grape variety in the world, Pinot Noir is arguably the red wine with the most passionate and adoring fans.
Among Pinot enthusiasts, there’s an obsession for discovering great bottles because of this grape’s temperamental and difficult nature. The opposite to Chardonnay, a sturdy, reliable variety that adapts easily to the place where it grows.
We Love
PINOT NOIR
This thin-skinned grape is just so expressive and alluring. Our Reserve Pinot noir is an elegant, classic style Pinot rich with soft acidity, ripe tannins, and a minerality indicative of the geological richness of Okanagan Falls.
PAIRING SUGGESTIONS
Chef Phil Tees-
Wild game or seared steak.
Winemaker Amy Paynter-
Simple sautéed mushrooms.
Q. WHAT DO YOU LOVE ABOUT GROWING PINOT NOIR?
Growing Pinot is first about drafting a precise and well thought-out plan. Because this grape is so thin-skinned and sensitive to disease pressure, it’s almost like you’re making viticultural decisions daily, based on how the weather is changing. I love spending a lot of time out in the vineyard and being really in tune with these vines. This is what ensures we can stay flexible and get the vines what they need.
Q. WHAT DO YOU LOVE ABOUT MAKING PINOT NOIR?
Pinot is one of those varieties that changes so quickly so making Pinot is all about being out there, and tasting all the time prior to picking. Once we’ve picked each individual clone at its ideal ripeness, we ferment all the clones separately in order to bring out and maximize those individual personalities.
An Interview with
WINEMAKER, AMY PAYNTER
Q. WHAT DO YOU LOVE ABOUT GROWING CHARDONNAY?
Chardonnay is flexible and fun to work with, which really excites winemakers. This year, as an example, we did two picks from the same block to try to capture different flavour profiles. Our earlier pick holds onto that acidity. It’s bright, fresh, citrus-driven. The second pick is more ripe, bringing in tropical notes, still holding onto that acidity. It’s one of those varieties that’s just so full of character from where it’s grown and the climate it’s in, lending itself to so many wonderful, magnificent things.
Q. WHAT DO YOU LOVE ABOUT MAKING CHARDONNAY?
When the Chardonnay comes in we are tasting and assessing the flavour profile. What kind of oak profile do we want to look at? What barrels do we want to use? Once the primary fermentation in barrels is finished, we taste it again to see if the wine has the weight and structure we are looking for. If not, do we want to put it through malolactic conversion to enhance it more with concentration? Or do we just sulfur it up and let it be a fresh, crisp component? We have all these different paints in our paintbox to help us create the perfect blend of complexity and ripeness that is so paramount in a Reserve Chardonnay.
Q. WHAT MAKES THE RESERVE CHARDONNAY AND PINOT NOIR SO SPECIAL?
When the fruit comes into the winery, every single batch has the potential to make Reserve wine. Nothing is pigeon-holed in being Estate or Reserve initially because you never know what that fruit is going to give you right off the bat. Barrels are picked based on the flavour profile of the juice and the fruit and then when it’s time to blend, we taste every single barrel and grade the wine based on complexity and intensity. Reserve wines showcase our vineyards the best.