The Wines

Verve can be defined as the spirit and enthusiasm animating artistic composition or performance. We are inspired by the beauty and the bounty of British Columbia and these wines are the creative  expression of our love for this place we call home.

Northern White 2018

Northern White is an aromatic blend of Gewurztraminer, Pinot Gris and Gruner Vetliner (a Riesling cousin), all varietals that excel in the cooler climate of the North Okanagan Valley. Slightly sweeter and lighter than the Southern White, the Northern White is at its best on its own or with any of the myriad of Asian cuisines that we are fortunate to enjoy in BC.

Southern White 2018

Southern White is a fruit driven blend of Chardonnay, Sauvignon Blanc and Viognier, all varietals that excel in the warmer climate of the South Okanagan Valley. Drier and richer than the Northern White, the Southern White is at its best on its own or with richer seafood, cheese driven pastas, roast pork and chicken.

Pinot Gris 2018

Pinot Gris is the most planted white varietal in the Okanagan Valley because it excels in the lake-moderated desert climate and enjoys a range of expression depending on whether it originates from the cooler North, the moderate Central or the warmer South. This bottling is a beautifully balanced Southern version with good ripeness and excellent acidity.

Rosé 2018

Rosé has become one of the most beloved signs of Spring in BC over the past 10 years. Rosé is prized for it's versatility and compatibility with a wide range cuisines. This is a dry rosé with a loads of fruit flavours but easy on the sweet. Rosé is at it's best with the summer bounty of BC: fresh vegetables, seafood, and everything from the bbq!

Cabernet Sauvignon-Merlot 2018

Cabernet Sauvignon-Merlot is a Bordeaux-style blend grown in the arid climates of the Southern Okanagan Valley that includes small amounts of Cabernet Franc, Malbec and Petit Verdot as well as a touch of Syrah to bring complexity and spiciness to this medium bodied red. It will pair brilliantly with steaks, ribs, stews, and richer, meatier pastas in red sauces.