Stag’s Hollow is off to a great start in 2012 being named B.C. Winery of the Year by Wine Press Northwest Magazine in Washington State. Stag’s Hollow was chosen for its consistently high quality reds, in particular their Renaissance Merlot, The Heritage Block and Syrah.

Over the past winter, the winemaking team at Stag’s Hollow, lead by Dwight Sick, has been hard at work fine-tuning their intriguing line-up of new wines for Spring release. On a recent visit, Co-owner Larry Gerelus and Head Viticulturist Dylan Roche poured a selection of tank samples and freshly-bottled wines for tasting, explaining in depth their philosophy and processes behind their success both in the vineyard and in the winery.

2011 Sauvignon Blanc $19.99

Stag’s Hollow strives for elegant, cool climate, flinty Sancerre style Sauvignon Blanc. “The fruit is sourced from a South Okanagan vineyard with an east-facing slope and stony soil,” Larry explains. “We use canopy management to avoid cooking the grapes and make sure they do not get overripe,” Larry explains. Blended with a smidgeon of Semillon, it shows vivid flavours of gooseberry, zesty grapefruit, melon, grass and mineral with notes of smoke and vanilla.

2011 Syrah Rosé $18.99

Vinified as white wine after gentle maceration of the skins, this slightly off-dry, light salmon pink Rosé shouts cheerful summer picnics and fish stew from the south of France. Blended with 4% Viognier, it is bursting with brightly perfumed, lively, juicy strawberry, pink grapefruit, watermelon and McIntosh apple flavours. For Pinot Noir lovers, be sure to sign up for the vertical tasting on May 5th, at the winery. A premier tasting experience, it will showcase Pinot Noir vintages from Stag’s Hollow over the past decade and will include a sneak preview of 2010 Renaissance Pinot Noir..

2011 Tragically Vidal $17.99

This is the fun wine in the crowd, and despite pretty good supply, it sells out quickly. 12% Orange Muscat “feminizes” the over-the-top ripeness and richness of Vidal by adding a twist of delicacy and acidity. Flowery, Cointreau-esque nose introduces exotic flavours of roasted pineapple, candied ginger, orange peel, mineral and honey.

~ Michael Botner