Le Vieux Pin Winery

Canada is about to burst on to the wine scene in a major way; it has a real momentum behind it and the Okanagan Valley in Britsih Colombia is one of the main driving forces behind this explosion. It’s an extraordinary part of the world both from a geographical perspective and from a viticultural angle. There is plenty of warmth but the nights can be cool which means plenty of ripe fruit but no jammy flavours. The Valley is 150 miles long, with various sub regions, microclimates and soil types and around 3500 hectares under vine, feeding 182 wineries. The focus is on fairly classical varieties, planted in the most appropriate areas. Vieux Pin began life over a dozen years ago, with its first vintage release being 2005. Winemaker Severine Pinte joined the team in 2010 having gained a hugely varied experience of winemaker throughout France. She likes wines of vibrancy and precision and this is evident in the wines she poduces. The 2 entry level wines offer excellent value for money, the white bing made from Sauvignon, Pinot Gris and Viognier and the red from Merlot, Syrah and Cabernet Franc. The Syrahs are wonderfully classical, showing great typicity and evolving impressively in the glass.

Website: www.levieuxpin.ca www.lastella.ca


Displaying 1-1 of 1 result.
  • "Équinoxe: equal day, equal night. Equal heat of the day, equal cold of the night. Equal new world, equal old world. The 2014 Équinoxe Syrah is comprised of fruit grown in various sub-appellations in the South Okanagan Valley: the Black SageBench and Osoyoos West Bench, East Bench and Lake District. ""This wine is inspired by the masters of the northern Rhône, and takes the route of a blend of sub-appellations rather than a single vineyard expression. Hedgerow and bramble notes are joined by savoury, mulchy scents. Delicious and pure, it has an intensity of undergrowth, tobacco, cedar and black fruit in the mouth which comes across with freshness and length. Aged in French oak barrels and puncheons, 56% new."" James Button, Decanter Magazine, Tasted May 2018 "