Spearhead Riesling 2017

SpearHead Riesling 2017

The Germans would call this a racy wine and would cellar it five to 10 years. The 7.8 grams of acid are balanced with eight grams of residual sugar, just enough to give the wine the palate tension one looks for in a good Riesling. It has aromas and flavours of lime, along with a steely spine of minerals. 91 pts.

John Schreiner on Wine

A crisp and raw Riesling with a youthful and masculine bouquet of citrus fruit rinds, peach stones, stainless steel and light, unpasteurized honey aromas. The tart palate offers similar notes showing great consistency from the nose with plenty of tense, lemon/lime and green apple acidity and finishing dry despite the 8g/l of residual sugar. Lingering, lemon thyme and lime zest flavours last through to the last sip. 89-90 pts.

Liam Carrier – Icon Wines


SpearHead Pinot Gris 2017

SpearHead Pinot Gris 2017

Ten percent of the juice was fermented in two-year-old French oak barrels while the rest was cold fermented in stainless steel. It has aromas and flavours of peaches and pears with a crisp and dry finish. The winery says drink this “now or cellar for 3 to 5 years.” I would rest it for two or three months for optimal development of aromas and flavour. 90 pts.

John Schreiner on Wine

The grapes for this pinot gris are sourced from the warm and sunny Golden Retreat Vineyard near Summerland. The result is a deliciously flinty and herbal pinot gris with dominant fruit notes of pear and citrus. 89 pts.

Heather Rankin – Wine Align


SpearHead White Pinot Noir 2017

SpearHead White Pinot Noir 2017

It is not easy to make a white wine from red pinot noir grapes. Nor is it common to do so. But the process, which involves fermenting clear juice away form the dark, colour bearing skins, can pay dividends, as it has for some Oregonian wineries and, now, for SpearHead in The Okanagan. This is a pale yellow, resembling an Italian pinot grigio. Very dry and crisp, it shows lemon, pear and lemon fruit accompanied by an uncanny aromatic quality of stone dust (as being downwind from a working quarry). Let it warm slightly after you pull it from the fridge; it opens up. 89 pts.

Beppi Crosariol – Globe and Mail

White Pinot Noir is rarely made but when you taste this crisp and aromatic white, you will wonder why more is not made. It is made from essentially free run juice after gently pressing whole bunches. It begins with aromas of apples and white peaches, which are echoed on the palate. The lively acidity, balanced with a touch of residual sugar, gives lift to the savoury flavours. 91 pts.

John Schreiner on Wine

A pinot noir harvested for its white wine potential from multiple sights in the Okanagan Valley, carefully pressed to minimize any skin contact producing a brilliant, near colourless, ultra aromatic Summer sipper. Full(ish) and rich in texture and depth, yet, very well balanced by fresh apricot acidity. Look for a medley of orchard fruit aromas and flavours and serve confidently on its own or pair it with halibut. Citrus peel notes and a hint of spice linger on the long finish. 90 pts.

Liam Carrier – Icon Wines


SpearHead Pinot Noir Rosé 2017

SpearHead Pinot Noir Rosé 2017

The pretty strawberry-pink colour hints at the uncanny strawberry flavour in the bottle. A superbly balanced, lip-smacking dry wine, it also offers a note of refreshing watermelon. 91 pts.

Beppi Crosariol – Globe and Mail

This wine was made with subsequent pressings of the grapes used for the White Pinot Noir. The wine’s delicate rose petal hue is the result 48 hours of skin contact. It begins with aromas of raspberries and has flavours of raspberry and strawberry. It is balanced to finish dry. 90 pts.

John Schreiner on Wine


Spierhead Pinot Noir 2016

Spierhead Pinot Noir 2016

The Spierhead pinot white label is the winery workhorse, responsible for about 60 percent of the production and frankly it has settled into a reliable, authentic drop of pinot noir. It’s crafted to reflect the Spierhead house, one I have said on other occasions is more Oregon than California, with a nod to Burgundy. Far less heat in 2016 has allowed the lighter, fresher, cooler style to return. It spends a less than a year in wood allowing it to come out of the barrels with juicy, bright red berry fruit aromas and flavours with a hint of savoury underbrush, compost and licorice. All you could want in a ready-to-drink easy-sipping style point noir that we have only come to know in the Okanagan. Veal chops, pork and or grilled salmon all work here. 89 pts

Anthony Gismondi - Vancouver Sun


Spierhead Pinot Noir GFV Saddle Block 2016

Spierhead Pinot Noir GFV Saddle Block 2016, East Kelowna, Okanagan Valley

Gentleman Farmer Vineyard, Spearhead’s East Kelowna home vineyard, is shaped like a saddle, hence the Saddle Block label moniker. In 2016 all the original plantings of Dijon clones 115, 777 and 828 made it into the wine blended 70/15/15. This has much wider appeal in 2016 with soft, slippery, supple fruit redolent in strawberry, tea and cherry notes, and with cinnamon and star anise in the back end. Tannins remain gentle. Think salmon sushi, pork belly or cedar plank grilled salmon. 90 pts

Anthony Gismondi - Vancouver Sun

Lots of interest here from the start. Pepper and cola spice with a light herbal character all play to one another harmoniously. Firm in its youth, this wine will evolve over a short period with its savoury and floral nature revealing itself more and more. 92 pts.

Brent Muller – Wine Align


SpierHead Pinot Noir Golden Retreat 2016

SpierHead Pinot Noir Golden Retreat 2016

Very charming with lots of appeal. The wine shows a very juicy and likeable character. It is softly structured and will provide immediate pleasure over the next couple of years. 89 pts.

Brad Royale – Wine Align


Spierhead Pinot Noir Cuvee 2016

Spierhead Pinot Noir Cuvee 2016

SpierHead Pinot Noir Cuvee is a selection of the winery’s best barrels. It’s always made in limited quantities and it disappears fast. In 2016 the mix is 35% Dijon 115, 25% Dijon 667, 25% Dijon 828 and 15% Pommard. The nose is a savoury mix of dried herbs, tea, beef au jus, and the flavours are dry dark plums and cherries followed by smoke and oak. Rich and robust but with just enough restraint to still be Pinot-like. 91 pts.

Anthony Gismondi – Vancouver Sun

The Cuvee is a blend of Dijon and Pommard clones from the winery’s East Kelowna estate vineyard and successfully expresses the uniqueness of the terroir along with classic BC Pinot characters. Look for typical aromas and flavours of creamy raspberry and tangy cherry fruit, sweet earth and vanilla, finishing with a long touch of spice and Black Forest Cake notes. 90pts.

Liam Carrier – Icon Wines

Aromas of dried herbs and rose petal, Bing cherries and a hint of sassafras. The palate is bright and lively with elegant tannins. Flavours of ripe plum and cherry with savoury notes and a whisper of toasty oak make for a bold Pinot Noir with enough restraint to maintain that desirable Pinot Noir verve. 91 pts.

Alanna McIntyre – Wine Align

A blend of Dijon clones 115, 667, 828, and Pommard. Deep garnet, dull in colour; again the dullness from being unfined and unfiltered. Medium intensity nose, youthful with aromas of bramble, bramble leaves, red fruit, raspberry, and lesser amounts of black fruit, cedar, vanilla and nutmeg. With decanting the raspberry aroma takes on a smoky character, and the cedar component decreases. Dry, and round, light bodied, with medium acidity and tannins. Smooth with an acid backbone. Flavours of raspberry and red cherry, with the fruit becoming sweeter mid-palate. There is also some perfume on the mid-palate. The wine with decanting becomes more prominent with cherry and perfume, as well as some chocolate. Medium plus length, finishing with sweet and tart red fruit, along with bramble fruit and some bitterness. Finishes light and airy, with soft tannins. With decanting, overall the wine is fuller bodied, with more cherry flavour, and a peppery finish. An elegant, feminine pinot noir. (4.5 stars)

Karl Klip - My Wine Pal