"A refreshing fruit driven blend with fragrant aromas of Meyer lemon, lime and melon enhanced by herbaceous grassy notes. Citrus notes follow through on the palate accented by tropical flavours of kiwi and passion fruit along with white peach and honey. Beautifully complex with a rich and silky mouth feel, fresh acidity and lingering finish. A perfect accompaniment to citrus marinades and fresh seafood." Graham Pierce, Winemaker.
"Nicely aromatic with apricot and lemon custard undertones. The palate is fresh and juicy, with complex flavours of nectarine, peach, tropical fruits and honeysuckle. The wine is soft and luscious with beautifully balanced acidity and alcohol. Pairs great with seafood such as Halibut or delicious on its own." Graham Pierce, Winemaker.
"Our 2011 Chardonnay is lighter in style than in past vintages with minimal oak influence. Aromas of lemon custard are enriched by toasted almond and subtle pear fragrances. Apple and citrus fill the palate along with notes of fresh baked bread. It is a well balanced wine with a lively mouth feel that gives way to a clean and elegant finish. This Chardonnay is a food friendly, easy drinking wine that pairs great with appetizers." Graham Pierce, Winemaker.
“The 2010 Carmenere captures your nose with aromas of nice white pepper, black fruit and cherry. On the palate there are smooth, ripe tannins showcasing notes of cherry, cedar, tobacco leaf and chocolate. All in all a balanced, elegant wine with amazing complexity, nice acidity and a beautiful long finish.” Graham Pierce, Winemaker.
"Dark purple in the glass, this wine offers up complex aromas of spiced dark fruit with a hint of smoky oak. Rich dark fruit flavours of blackberry, black current and blueberry are accented with baking spice and pepper. Smooth, integrated tannins and full mouth feel with a rounded lengthy finish. Try with spiced ribs or grilled lamb." Graham Pierce, Winemaker.
"This complex and delicious blend comes charging out of the glass with a bouquet of blackberry, cherry, plum and chocolate. The palate delivers rich dark fruits with a hint of sage brush and notes of fine cocoa tannins. Notable for its beautiful balance, it should hold well through 2020 or decant and drink now. A great pairing with rich braised or grilled meat." Graham Pierce, Winemaker.
REVIEW ACHIEVE
Alibi
2010 Alibi
"This is the seventh vintage of the Sauvignon Blanc (75 percent) and Semillon (25 percent) blend. Alibi has been a firm favourite at my table since the start. I’ve often pointed to it as an example for fledgling winemakers: “This is what you should do with your Sauvignon, and this is how to do it.” Great fruit helps, of course, as does the Semillon’s barrel fermentation. A subtle but solid, textbook-good wine that especially rewards all kinds of seafood."
"A blend of Sauvignon Blanc (about 75%) and Sémillon, this is a lovely aromatic wine, with floral and herbal notes, and with flavours of grapefruit and lime. The crisp, refreshing finish lingers. 90."
- JohnSchreiner, Fall 2011
2003 Alibi
"The '03 Alibi is surely the most stylish Sauvignon Blanc in the valley, that soupçon of Semillon just adds a final, crystalline "ping". 'One of the great white wines to be made in Canada...' was my assessment then, and it stands."
- Jurgen Gothe, Georgia Straight, January 5 2006
"One of the Best This Year from Anywhere in the World. We hear that winemaker Senka Tennant spent some time hanging out with famed Loire Valley winemaker Didier Dagueneau, alternately known as the wild man of Pouilly and the best producer in the appellation. Clearly she is an excellent student because Alibi 2003 is among the best ever three white wines we have tasted in British Columbia and one of the best we have had this year from anywhere in the world. The 85/15 blend of sauvignon blanc and semillon blend jumps out of the glass offering super clean, grassy, citrus, honey, vanilla, green apple fruit aromas with an underlying mineral and clover quality. It's ripe, round and rich with good acidity and elegance. Fresh green apple, honey, flinty, chalky, grapefruit flavours with a touch of fig and vanilla finish slightly austere. A super effort for this winery and a great seafood wine. Drink now or should improve over the next 1-2 years."
- Anthony Gismondi, gismondionwine.com
Viognier
2010 Viognier
"First vintage, I think: solid and juicy, gently citric, elegant (a hallmark of the whole portfolio is innate elegance); complex and sublime. Another textbook example of brilliant Okanagan winemaking. There are few local Viogniers that can match it. Perhaps Van Westen comes to mind. If you managed to get a case, drink it up before next summer. I’m happy to come and help."
"This is the winery’s second vintage of Viognier. This wine begins with aromas of grapefruit, pineapple and apricot and delivers layers of those flavours, especially stone fruit, to the palate. It has that delicate backbone of tannin that makes Viognier such a special white wine. The acidity assures a bright, crisp finish. 90."
- John Schreiner, Fall 2011
Chardonnay
2009 Chardonnay
"Third year for the Black Hills expression of this vastly popular noble grape: deep and rich, very stylish, no clumsy aftertaste, just a solid, rich, deft finish. While all sorts of folks find various fruits and candy, I just get fresh, clean, perfectly ripened grapes and subtle, sure-handed oak from the 100 percent barrel-fermentation. I’m happy to leave the honeysuckle, fynbos, dill salt, and terroir influences to other more savvy (or sometimes silly!) palates and guzzles another glass."
Syrah
2009 Syrah
"For years, Black Hills has been famous for Nota Bene, its beautiful and, well, rather pricey red blend. For many of us, it’s out of our league financially or brought out only for special occasions. But this gorgeous Syrah? Not quite as hard to imagine a bottle, or a case, in the cellar.The Okanagan is becoming quite well known for its Syrahs, and the first Black Hills vintage — made from 100 per cent estate-grown grapes — is exceptional. Savoury, cherry cola, pepper and meaty notes make this first vintage a tasty winner."
- Shelley Boettcher, Calgary Herald December 2011
"This is the first Syrah from Black Hills and seems an obvious companion to Nota Bene. Dark in colour, the wine begins with aromas of pepper, black cherries and game meat. On the palate, the flavours are generous, with flavours of plums and figs and the spiciness of good deli meats. The wine is full, with the textural elegance of ripe tannins. 90."
- John Schreiner, Fall 2011
"Dark red colour with a fairly intense peppery nose with bits of black fruit and summer sausage notes. The attack is fresh and smooth showing a bit of acidity and alcohol with more black cherry and plum fruit flavours and a dry slightly acidic finish. A fine first effort." 87/100
Carmenere
2009 Carmenere
"This is the fourth vintage with various components of it having spent varying amounts of time in French and American oak, adding appreciably to the flavour mix and probably the mellowness, too. It is a soft and rich version of this sometimes hard and edgy grape, beautifully tamed by winemaking wizardry. Fruit and chocolate flavours make it a lovely after-dinner win and suitable companion to… fruit and chocolate! Unique among Carmenères of my acquaintance.
"Black Hills was the first winery in Canada to release a Carmenère (from the 2005 vintage). This is a late-ripening red now most often seen among the wines of Chile. This wine’s 12.2% alcohol tells you that the grapes would have preferred to stay on the vine a few weeks beyond the October 13 harvest date of that vintage. The winery had no choice since a hard early freeze closed the door on an otherwise fine 2009 vintage. When there are no leaves remaining on the vines, ripening stops. To his credit, winemaker Graham Pierce pulled off a good medium-bodied Carmenère. It begins with aromas of pepper and red fruit and delivers flavours of cherry, mocha and pepper. 88."
- John Schreiner, Fall 2011
Nota Bene
2009 Nota Bene
"Vintage 10 does nothing to diminish the lineage. Almost half is Cabernet Sauvignon, then comes Merlot, and finally Cabernet Franc. The blend is perfect, drawing on the strengths of all three varieties; treating them deferentially with French and American oak; letting it rest in barrel and bottle. Big and bold, spicy and rich, fruity and full, it’s a stunning wine that will get only better in the cellar—if you can keep your hands off it."
"This wine, one of the best Nota Bene wines since the first vintage in 1999, was released in the spring. I repeat my notes from tasting it at the winery. This is 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc, a fairly classic blend. Those who collect this wine will find this ripe, rich vintage reflects the house style that has been consistent throughout its history. There is vanilla, eucalyptus and dark fruits on the nose, with flavours of plum, black cherry and chocolate. The ripe tannins give the wine an immediate accessibility but it certainly will cellar well over the next five years. 93."
- John Schreiner, Fall 2011
"A much welcomed hint of ripeness helps to supress Nota Bene’s signature herby resiny characters. I know green wines are fashionable but underripe is never attractive in this cabernet sauvignon dominated blend. Expect a fairly smooth entry of red fruits and resiny leafy notes with flecks of cassis and plums. Tannins are well managed and soft with a medium long, earthy finish. Best we’ve tasted in years. 88/100."
- Anthony Gismondi, www.gismondionwine.com December 2011
2002 Nota Bene
"Black Hills scored big again...Nota Bene '02 - huge fruit, ripe and upfront, one of the best British Columbia reds again (start clamouring for the '04). If you're lucky enough to have some under the stairs, it will happily keep there for another five, six, seven years."
- Jurgen Gothe, Georgia Straight, January 5 2006
"Will Grow to 90+. When this extraordinarily focussed winery opened a few years ago, it had only two wines: a red called Nota Bene and a dessert wine called Sequentia. The Nota Bene is made from three Bordeaux red grape varieties, blended together into a superb red. The 2002 Nota Bene, which disappeared from wine stores soon after it was released last month, is a blend of 52% Cabernet Sauvignon, 30% Merlot and 18% Cabernet Franc. Of the four vintages of Nota Bene so far, this arguably is the best: a big, ripe, plummy wine with aromas of fruit, spice and good oak. While it is drinking well already, it really should be cellared for a few years to develop its full potential. I rate it 88 points now and I believe it will grow to 90+ with a little more age."
- John Schreiner, planetvancouver.com
2001 Nota Bene
"Outstanding! "The Southern Okanagan Valley's Black Sage Bench may well prove itself to be one of the finest areas around for growing Bordeaux-style grapes. With more sunshine and heat than Napa or Sonoma, getting ripe fruit is rarely a problem. This red blend [2001 Nota Bene] is a perfect example. Dominated by Cabernet Sauvignon, it opens with aromas of freshly ground espresso beans and flavors of lush black cherries and dark berries. The tannins are aggressive without being chalky, and the finish is pure dark chocolate."
- Wine Press Northwest, Fall 2003
"Good Aging Potential. A rich, full Bordeaux blend that packs in black plum, black cherry, leather, cocoa, and raisin flavors, ending on notes of rosemary and prune. Young tannins and firm structure offer good aging potential. Hold for 2-4 years, or serve now with barbecued rib eye steak."
- Northwest Palate.
"Recommended. Roberto Beninni would be proud of this Nota Bene. A big, smokey Canadian posing as an Italian has lots of leather and tobacco notes that point toward a big, bold offering. On the palate, the leather chaps make a splash with a dash of black pepper. Although the tannins are a bit firm, this one has the heft to challenge time. Life is indeed beautiful."
- Walter Sendzik “Vines -- Buyer’s Guide to Canadian Wine.”
2000 Nota Bene
"A Standout "This is a 52 / 25 / 23 blend of cabernet sauvignon, cabernet franc and merlot. The nose is a mix of leafy, compost and pepper aromas. On the palate, the wine is well-managed and quite expansive. The flavours are peppery with blackberry, plums and mocha / toffee / oak. Be sure to decant for 45 minutes before serving."
- Anthony Gismondi, Vancouver Sun
1999 Nota Bene
"This new winery on the southern Okanagan Valley's Black Sage Bench has released this classic Bordeaux-style blend that comprises 66% Merlot, 24% Cabernet Sauvignon and 10% Cabernet Franc. Toasty oak and leather aromas meld into spicy cherry aromas. This wine, made with the aid of Walla Walla's Rusty Figgins, is delicious and approachable in its youth."
- Wine Press Northwest, Fall 2001
" Wine of the Week. If you drive along Black Sage Road you'll eventually come across one of the South Okanagan's newest and more interesting ventures. Black Hills first offering was a runaway hit at the recent Victoria Festival of Wine and Music. With a leathery and berry aroma followed by a velvety palate of lush black cherry flavours, loads of vanilla, some spice and gentle tannins -- and a easy softness from the majority Merlot."
- Tim Pawsey, Vancouver Courier, May 2 2001
"Note Bene Means Pay Attention! Listen Up! Take notice, here's something out of the ordinary. Not a bad name for a wine, especially if it's a noteworthy one, so that's what the new Black Hills Estate Winery first release is called. First off, there is this huge aroma -- pungent, full of bionic cherry aromas, a little bite of eucalyptus, some classic, almost medicinal notes some ripe black olives and all sorts of other intriguing flavour components -- this is a wine that shows immense promise of pleasure ahead; my advice would be to buy a case."
- Jurgen Gothe, 600 AM, June 15 2001
"A Noteworthy and Collectible Wine. For collectors of British Columbia wines, the latest must-have wine is the 1999 Nota Bene from Black Hills Estate Winery, a producer near Oliver which has just opened. This has all the marks of becoming a cult red wine capable of appreciating in value."
- John Schreiner, newsgurus.com, 600 AM, May 9 2001
"Solid Structure “Dark red colour. Aromas of tar, leather, and lavender. The palatte shows darkly nuanced earthy notes of truffle, leather, raisins, and cocoa in a dry, lean frame. Solid structure reveals underlying complexity over time. Cellar 2-5 years; or open in advance and try with a rib-eye steak in balsamico jus."
- Northwest Palate, November 2001
Other
Sequentia (No longer in production)
"Wine of the Week - Sequentia. Love the orange, baked apple pear nose with grassy, honey notes and the light apricot, butter, lees, honey, canned pineapple, floral flavours. A solid, fresh, clean late harvest style. Bravo."
- Anthony Gismondi, gismondionwine.com, December 30 2006
"Recommended “This delicious dessert wine from a Black Sage winery is loaded with spicy orange zest, honey aromas and fresh apricot flavours. Good acidity keeps up with the 12 percent residual sugar.”
- Wine Press Northwest, Fall 2001
General
"Nice People Who Know Their Stuff. You'll have an excellent experience in the quonset hut-like tasting room - nice people who pour in Riedel crystal and know their stuff. Best known for their blockbuster red Nota Bene."
- City Palate Edmonton
