Toasted, cocoa, fresh.
This Merlot was harvested from estate vineyards in Oliver and Osoyoos, was put through a malolactic (second) fermentation and matured in a mix of French, Hungarian and American (although mostly French) oak barrels (60% neutral) for about 16 months.
A plush nose delivers spice cake aromas are melded with candied plums, dried cherries, licorice, chocolate and vanilla. Less opulent than the nose, the palate leads with dusty plum and toasted spice, espresso and carob. Fine cocoa tannins linger; good substance and freshness here.
©copyright 2022 Daenna Van Mulligen
Wine Scores Reviewed - March 2nd, 2022

Fragrant, supple, earthy.
This Merlot was harvested from estate vineyards in Oliver and Osoyoos, was put through a malolactic (second) fermentation and matured in a mix of French, Hungarian and American oak barrels for 14 months.
Red plums and black raspberry, cedar, olives, pipe tobacco, baking spices and vanillin oak aromas lead to an earthy and textural palate. Flavours of cocoa dusted black raspberries and espresso dominate the palate. It has an overall suppleness but with a little 'chew' to the tannins.
©copyright 2022 Daenna Van Mulligen
Wine Scores Reviewed - October 1st, 2022

Plush, succulent, generous.
An estate grown Merlot harvested from various parcels on the vineyard. The wine was put through a malolactic (second) fermentation and matured in oak barrels for 20 months.
A plush nose offers chocolate cherries, rich plumcake notes layered with spice. It is supple in weight, generous in fruit with loads of chocolate atop more succulent flavours. Great balance with textural tannins.
©copyright 2015 Daenna Van Mulligen
Wine Scores Reviewed - December 23rd, 2015

Toasted, structured, fragrant.
This Merlot was harvested from estate vineyards in Oliver and Osoyoos, was put through a malolactic (second) fermentation and matured in mixed (although mostly French) oak barrels for about 14 months.
Although time in barrel has been lessened from earlier vintages, it still shows on the palate. On the nose you can expect plush spiced plums, chocolate covered cherries, vanilla and vague minty notes. It has a solid frame and fleshy fruit on the entry and then it rolls into imperious flavours of toasted oak, espresso, butter cocoa and roasted brown spices, which hide the fruit. Despite its bottle age it is still fresh and wound up, so I highly recommend decanting.
Pairing with grilled protein or hard cheeses will take the edge off.
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - June 2nd, 2020

Dynamic, supple, expressive.
A perennial BC favourite, the Burrowing Owl Pinot Gris offers seductive notes of ripe guava, spring flowers, exotic citrus, honey and juicy stone fruits. It is equally intense and expressive in the mouth; honeyed and fruit-focused with impressive weight balanced by racy acidity.
Supple and dynamic.
Pair: Spicy crab cakes, mushroom based pastas or risotto, salmon .

©copyright 2015 Daenna Van Mulligen
Wine Scores Reviewed - October 27th, 2015