GREAT NORTHERN VINEYARDS (KETTLE VALLEY)

Great Northern Vineyards is located on the bench above the Similkameen River in Cawston, in the Similkameen Valley. The soils are predominantly river rock, adding to the mineral complexity shown in the wine. The vineyards are owned by Colleen Ferguson and Janet Watts and the wine is produced by Kettle Valley Winery, Andrew Watts, winemaker.

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Kettle Valley 750ml Portfolio           Kettle Valley 375ml Portfolio

2020 GREAT NORTHERN VINEYARDS VIOGNIER
+39982 · 12x750ml

100% Viognier.
This wine has flavours of stone fruit; apricot and peach, honey, lime zest, and a minerality from the gravel soils of the Similkameen Valley. On the nose you get a floral bouquet of honey suckle and soft citrus. The Viognier has a rich mouthfeel and finishes with a cleansing acidity.
Awesome with Arugula salad with seared tuna or Duck confit with a light citrus dressing. Seared halibut with a ginger marmalade. Roast Turkey with apple and sage stuffing.

STATUS: OPEN

Current Vintage      Past Vintages     

2019 GREAT NORTHERN VINEYARDS SYRAH
+767985 · 12x750ml

95% Syrah, 5% Viognier.
Semi-opaque, purple plum hue. A soft textured nose of smoky spiced plum with dark cherry, subtle mint and herbaceous notes. Very approachable through the mid-palate, soft to medium tannins with a rich mouth feel. Concludes with a bright tangy finish.
Serve with slow-roasted barbecue pork shoulder. Try spicing this type of meat with pepper and cumin to bring out the fruitiness in the wine. Another way is using Asian cuisine flavors, such as plum sauce, that will add to the fruitiness in the wine. Also try Cassoulet, Jambalaya, Osso Buco, Grilled lamb chops with Rosemary and mint chutney. Cheddar and aged Gouda.

STATUS: OPEN

Current Vintage      Past Vintages

2017 GREAT NORTHERN VINEYARDS ZINFANDEL
+767984 · 12x750ml

100% Zinfandel.
Medium Opaque, Ruby colour. An expressive nose of black currant, cranberry, with a sweet core of dried plum. Mushroom notes with pepper spice and coffee are present in the background. The palate is zippy and expressive. Black Cherry cough drop, black pepper and lively tannins lead to a tangy layer of residual acidity and a racy finish. The high alcohol is well integrated with minimal heat. Something new with every sip. The grapes were handpicked on October 31 and November 1, 2017, at approximately 22.8 brix. Aged in french oak for 22 months.
This is a big rich wine, so pair it with rich and/or spicy BBQ sauces on ribs, burgers or steak. Grilled Chicken breast with an Ancho Chili glaze; Seared Duck Breast with a rich Cherry Jus; Salmon crusted with tri-colour peppercorns, Bacon to baste the fish and a tomato slice garnish; Braised short ribs with a black cherry glaze; Manchego cheese.

STATUS: OPEN

Current Vintage      Past Vintages