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| Vinification 2006 was an abundant vintage with a long warm ideal growing season. Acid levels were slightly higher than previous years so look for these wines to pair very well with a variety of cuisine. | |||||||||||||||||||||||
| Winemaking 100% barrel fermented, the 2006 Jimmy My Pal is a interesting blend of 52% Chardonnay and 48% Pinot Gris. This wine saw oak aging in a combination of both French and American oak barrels. | |||||||||||||||||||||||
| Aroma / Bouquet / Nose The 2006 Jimmy My Pal shows rich aromas of tropical fruit such as melon, apricot and peach. The palate is fresh and clean with a creamy mouth feel. We are happy to donate .50 cents for every bottle sold to the BCSPCA in support against animal cruelty. | |||||||||||||||||||||||
| Food and Wine Pairing Pair this fresh medium bodied wine with white fish dishes such as cod or halibut. Use liberally with some fresh Okanagan Orchard fruits for a compote. Fresh Peach or apricots would make a perfect choice. | |||||||||||||||||||||||
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| *Please check with your provincial liquor board or wine retailer for current prices and availability. Prices may vary from province to province. |
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