Even after more than forty years as a winegrower, Stuart (Stu) Smith still finds his happiness in the vineyards. “There is just something to playing with a product in the dirt, and then having it at dinner,” he gushes
Apples, fig, and a touch of toast show on the nose. On the palate, pears and figs lead on the attack. Moderate oak use (36% new French) adds depth and a deft touch of vanilla without overpowering fruit. Apples join on the mid-palate. There is a lingering smoke over apple and pear on the finish. This is a nice bottle of wine, avoiding overpowering oak, but adding enough to provide softness and depth. Drink with roast chicken. Recommended. DH
One very interesting aspect of the wine tasting profession is the notion of a regional palate. The difference is clear to those who judge at competitions that use tasters from all over the world, or even just from different parts of North America, from east to west coast. There is a definite propensity for those who taste mainly wines from the west coast, whether it is the Okanagan Valley in BC, Washington, or California, to prefer lower acid, “bigger,” more fruit forward wines. West Coast palates also tend to be far more tolerant of higher alcohol wines.