Tasting Note From old vines on one of steepest and warmest west-facing sites in Naramata, this is the winery’s flagship. It is just off-dry displaying lovely balance and harmony. The alcohol stands at just 9.5%, meaning that unfermented sugar is able to provide almost perfect balance around the high acidity that is the real backbone of this wine. The aromas were a bit reserved when I tasted in May 2026 but showed ripe and almost topical peach/papaya with subtle florals and spice. A touch of evergreen on the finish. It has good weight, balance and a certain roundness, with excellent length. I would age it another two or three years. The pedigree of the riesling from this site is also showing in the crunchy, mouth-watering 2025 Riesling Dry version available at the same price. I suggest buying both, for different occasions, with the Dry making a bracing summer sipper now.

Backgrounder Wilbert and Jokka Borren farmed and raised four sons (their four shadows) in Alberta before purchasing a foreclosed 17-acre vineyard on Upper Bench Road in 2011. There were eight neglected acres of pinot noir, chardonnay, merlot and zweigelt on the lower bench and four acres of riesling on one of Naramata’s highest and steepest sites, planted in 1999. With no viticulture experience, they farmed and sold their fruit for seven years, then went into production with Okanagan guru, Pascal Madevon, consulting. The Classic Riesling is largely from the top and steepest part of the slope below forest, while the Dry is from mid to lower slope. Riesling is often picked later here due to the elevation. Winemaking is fairly straightforward and non-interventionist.