A Red-Handed Hatch (Guilty as charged)
Food Pairing: Lamb Prosciutto
2017 Bury the Hatchet: An ode to the past, the present, the ambiguity of the future & the tumultuous mayhem/magic it may hold. The proverbial Merlot “hatchet” as perpetuated by a certain film, is long buried in this here valley. Merlot drives the bus as far as red acreage is concerned ‘round these parts & within the confines of this bottle. Lush & surprisingly gentle in nature.
Food Pairing: Pecorino Cheese
2017 Portmanteau of Merit & Heritage: A dynamic marriage of wine & words in the most cyclical of senses. It means what it’s called, it exudes what it means. Sliding into the skeletal form of a certain dino, this particular digit is defined by: Merlot, Petit Verdot & Malbec with supporting roles from Cabernet. Portmanteau drinks like a firm handshake yet equally warm hugs…what a dichotomy.
Food Pairing: Roasted Fennel and Mushroom
2017 Merle: The bearded, hobo/hillbilly friend you’ve been seeking...or the mythological provenance of Merlot...or a bi-lingual black bird reference. The second incarnation of Merle the Merlot man, Jagger’s rockin’ vineyard is the Similkameen source. The Darkest of fruit, the gentlest of spice, the majesty for price. Merle is no fair-weather friend, suitable for immediate enjoyment or long-term relationships.
Food Pairing: Upper Bench King Cole Blue Cheese
2016 Dynasty Red: Under the layers of rust, shovels & wood, there is a prolific & wondrous hatch-story AKA history. The Dynasty, a nod to our hopes of a remarkable liquid legacy, will in likelihood outlive most antiquities within our walls. A composition driven by a selection of the best of the vintage, the best of ourselves present and past. Osoyoos magic built this house, and it built it of Merlot, Syrah & Malbec. Highly regarded, much acclaimed & presently worth 1 billion gold stars.
Food Pairing: Coffee and Peppercorn Beef Brisket
Please clarify which Experience you would like when booking your reservation. *Food Experiences must be booked within 24 hours
Experiences are available Sunday-Thursday 11am, 1pm and 3pm. Friday and Saturday at 11am and 1pm.