Buddha's Blend, was a 2017 experiment that worked so well it has continued. This blends two grapes: Chardonnay and Gamay. They scooped suitable lees from his various single-vineyard pressings around the Okanagan and Similkameen, and combined them into one tank to native ferment, topping up as they were racking all their single lot wines. After five months on lees following secondary ferment, this was bottled with zero dosage. Textural and light on its feet, with tart redcurrant, teeny wild strawberry, apricot, nectarine, and tangerine pith strung across a saline studded palate.
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