Yes, we do taste wine we didn’t make ourselves—for research purposes, of course. Every now and then, it’s important to refresh our palates, discover new regions, and nerd out over what other winemakers are doing across the globe. Recently, we hit up a white wine blends tasting at Everything Wine in North Vancouver and wow—this lineup was stacked with personality, complexity, and a few surprise stunners. Here’s what we sipped and loved.
2022 Nuance Aromatic Blend – Saturna Island, BC
We kicked things off local with Sage Hayward’s 2022 Nuance, a beautifully expressive blend of Pinot Gris, Gewürztraminer, and Muscat from Saturna Island. Fermented in both stainless and French oak, this wine exploded with aromas of white flowers, honey, and toasted spice, while delivering zesty flavours of pink grapefruit, yellow plum, and citrus peel. It practically screamed patio season. This was a favourite and it's crafted in B.C. which we love! Pair it with a chilled seafood salad or spiced prawns and you’ve got sunshine in a glass.
Pieropan Soave Classico – Veneto, Italy
Every now and then a wine comes along that just feels like it knows exactly what it’s doing. The Pieropan Soave Classico was one of those. Made from Garganega and Trebbiano di Soave, this wine was crisp and floral with layers of Fuji pear, Anjou apple, lemon blossom, and a deep minerality. Aging potential? Heck yes.We’d love this with shellfish, grilled calamari, or even a saffron risotto.
Doña Leo – Alto Lando, Spain
This wine had us swooning, not just for the flavours, but for the woman behind the bottle—Rosalia Molina, who produces organic wines at one of the highest elevation wineries in Spain (1,100m!). This dry Muscat Blanc à Petits Grains had stunning floral intensity: think white rose, orange peel, and fresh herbs. With 12 hours of skin contact, lees aging, and natural fermentation, it was textured yet clean. Ideal with butter-poached fish, veal, or creamy mushroom risotto. A total showstopper—and a reminder that high-altitude wine = high character.
Gentil “Hugel” – Alsace, France
“A kaleidoscope of Alsace in a glass” sums this up perfectly. The Gentil Hugel blends Gewürztraminer, Pinot Gris, Muscat, Riesling, and more, delivering elegant waves of green apple, lychee, passion fruit, and rose. It was dry but lush, with just enough floral lift to feel ethereal. The Hugel family has been making wine for over 370 years, and it shows in the balance and finesse here. We’d pair this with spicy Thai dishes, sushi, or even a creamy brie for a full sensory adventure.
Fairvalley White Blend – Western Cape, South Africa
This wine was refreshingly simple—but in the best way. A blend of Chenin Blanc and Chardonnay, it showed off crisp pineapple, yellow fruit, and a hint of crushed stone. No frills, no fuss—just clean, juicy refreshment. Sometimes that’s exactly what you want. Best enjoyed with fish tacos, grilled chicken, or a good book in the sun. It’s also worth noting that Fairvalley’s wines support a community development trust in South Africa, so you’re sipping with purpose.
Otios Reserva Branco – Dão, Portugal
This blend of Encruzado, Malvasia-Fina, Cereal-Branco, and Bical was a wild ride—and one we didn’t want to end. Starting off with aromas of stone fruit and citrus, it warmed into notes of toasted almond, honey, and wet stone. The structure was impressive, the acidity on point. Pair it with grilled octopus, soft cheeses, or roasted poultry and you’ll understand why Portuguese whites deserve more love.
As the glass warmed up it seemed to have changed it profile on the nose completely and it almost became sherry like!
As winemakers, we believe in the power of staying curious. Exploring what’s out there sharpens our senses, challenges our assumptions, and gives us major respect for the incredible artistry happening around the world. From the high-altitude organics of Spain to the structured elegance of Portugal and the centuries-old legacy in Alsace, this tasting reminded us why we love what we do.
We left inspired, a little buzzed, and excited to bring new ideas back to our own winemaking. Tough job, but someone’s got to do it.