Chardonnay 2012
A rare breed, this premium Chardonnay is being produced in a very limited quantity. Our Chardonnay underwent both primary and secondary fermentation in 100% French oak barrels for a period of 3 months. Lend yourself to a group of exclusivity by owning a bottle of this wine.
Taste Profile: Arousing citrus and melon aromas lifted by a hint of tasty oak. Notice the minerality and pleasure while sipping on a glass with
Food Match : Steak béarnaise, veal chops, or some butternut squash.
Cliffhanger Red 2011
Bronze Medal British Columbia Wine Awards Fall 2012
This wine is unique blend of Gamay and Shiraz was cluster and berry sorted, partial whole berry fermented at a relatively cool 24°C, then pressed directly to barrels for malolactic fermentation in barrel. It was racked twice prior to bottling. Unfiltered.
Taste Profile: Bright spicy, raspberry, and blackberry fruit. Firm acidity without being sour, and soft tannins. Incredibly fresh and delicious – screams ‘BC’.
Food Match: BBQ favourites, game birds & spicy Asian cuisine.
Cliffhanger Red 2012
One of the original flavors to the Moraine brand, our Cliffhanger Red boasts a taste profile as fresh as its new siblings. After spending 4 months in French Oak the aromas come to life which is saturated by raspberry and blackberry.
Taste Profile: Allow your palate to navigate a firm acidity without the presence of sour undertones. Be sure to take notice of the fruitful flavors of cherries, both red and black, swirled in with mocha and chocolate.
Food Match: Grilled chops – veal, pork or lamb – especially with herbs such as thyme, rosemary and oregano
Cliffhanger White 2011
A blend of Pinot Gris and Viognier, this wine was cold-soaked on the skins for 12 hours, followed by cool fermentation at 13°C and underwent extensive lees stirring.
Taste Profile: Citrus aromas; very grapefruit. On the palate, the wine is bright, crisp, and minerally with a long grapefruit zest finish.
Food Match: Fresh tomato sauces, salted snacks, and grilled
Gewürztraminer 2012
The grapes were harvested in cool October 2012 morning to keep them fresh and its aromas untouched. It was immediately cluster sorted and pressed. Then went through cold fermentation at 15 C in stainless tank to unleash varietal floral aromas and taste.
Taste Profile: Hard to pronounce and even more difficult to spell, the Moraine Gewürztraminer will leave a lasting impression. With its unique perfume which recalls roses, overtones of lychee and hints of nutmeg spices.
Food Match: Enjoy a bottle of Gewürztraminer next time you sit down for a lobster dinner, or perhaps when you indulge on a plate of Asian infused cuisine or smoked oysters.
Late Harvest Merlot 2012
We’ve been passionately waiting till grapes will reach its desired stage. In December 12, 2012 grapes have been harvested with desired sugar level at 30 Brix. Then they kept cold soaked on the skins for 72 hours and pressed. The wine was veraciously cold fermented over a 6 week period in stainless tanks.
Taste Profile: Our Merlot has an inviting aroma collaboration comprised of cherries, raisins, plums and cranberries, which is then augmented by a hint of cinnamon. The Merlot is silky smooth and finishes full and rich, a classic not to be overlooked.
Food Match: Satisfy your simple pleasures with a glass of Merlot while snacking on some delectable deserts; fruit salad, chocolate, or cheesecake to name a few.
Meritage 2008
Bronze Medal All Canadian Wine Championship Fall 2012
Our Meritage is a blend of the classic five Bordeaux
varieties: Merlot, Cabernet Franc, Cabernet Sauvignon,
Malbec and Petit Verdot.
Taste Profile: Leathery, and black fruits aroma. Smoky,
cherry, lean, and structured on the palate. A long, dry
finish with more of the same cherry fruit.
Food Match: Bold red meats, olives & hearty cheeses.
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Pink Mountain Rose 2012
Our name was inspired by B.C.’s very own natural Pink Mountain anomaly, created by the fireweed which blooms during the spring and summer months. Pink Mountain is a Malbec and Merlot blend, hosting a plethora of fruity aromas including; raspberry, ripe strawberry, plums and a hint of rhubarb. This wine is surprisingly versatile with food pairings, enjoy with barbeque pork, burgers and pasta dishes.
Pinot Gris 2011
Our Pinot Gris was whole cluster pressed, fermented cool
at 13°C, and then underwent extensive lees stirring
before being bottled.
Taste Profile: Bartlett pear and pineapple aromas, ripe
and unctuous on the palate, but refreshing and crisp.
Pineapple and stony finish.
Food Match: Fresh salads, flatbread pizzas and poultry.
Pinot Gris 2012
To reach freshness of taste and complex structure of the wine we decided to harvest our Pinot Gris in two runs within two weeks apart. Our Pinot Gris was whole cluster pressed, and fermented cool at 13°C in stainless tank.
Taste Profile: You will feast on aromas of melon, floral, and a dash of Asian spice. While ripe and unctuous on the palate, you will find that it is refreshing and crisp, and concludes with a pineapple and stony finish.
Food Match: Indulge this craving with poultry, fresh salads, or flatbread pizzas.
Red Mountain 2011
The name was inspired by a local B.C. landmark. Red Mountain was originally popularized by a discovery of gold deposits and now serves as host to a ski resort, one of the oldest of its kind in North America, with runs that are challenging to even the most avid enthusiasts. The wine was formulated with a combination of Malbec and Cabernet Franc grapes. Red Mountain exhibits aromas of plums, blackberries, licorice, and a hint of tobacco. Lavish yourself in Red Mountain while dinning on Cornish hen, lamb shanks or some chocolate soufflé.
Viognier 2011
Our Viognier was whole cluster pressed, fermented at 15°C for minerality, and underwent extensive lees stirring for mid-palate development, right up to a couple of weeks prior to bottling.
Taste Profile: Lemon, apricot and peach aromas. Very serious minerality and preserved lemon on the palate. Fantastic length on the finish with the lemon again.
Food Match: Creamy pastas, roasted fish and chili spice.
Viognier 2012
The Viognier has a bountiful cocktail of aromas, blending citrus and honeysuckle, into a complementary mélange with a subtle hint of minerality, which culminates crisp and dry. The exotic origins of this wine makes for a flavorful experience when matched with spicy ethnic foods, rich fish, and creamy textured sauces. Serve your friends Moraine Viognier at a temperature between 12°C-14°C.
