We can’t think of a better way to celebrate the long awaited arrival of the spring equinox than with our 2018 seven stars Equinox.
Equinox – when day and night are of equal length – invokes the colour and balance of our sparkling Rosé. Made with Pinot Noir grapes sourced from Stoneridge vineyard in Okanagan Falls, the vineyard is owned by John (Jack) Hess, and is situated on a southwest facing hillside overlooking the meandering Okanagan River by Vaseaux Lake. The climate here is ideal for sparkling grapes. The intense south Okanagan summer heat is tempered by the coolness of its elevation and proximity to the river. The combination of soils instills good minerality within the wine. This vintage of Equinox shows red fruit characters including wild strawberry, rhubarb, and Braeburn apple. The wine is complex due to the extended aging on the lees and tannin profile. The mousse is creamy with a cleansing acidity that makes this rich and luxurious wine round, yet well balanced.
The wine recently scored 92 points by Wine Enthusiast Magazine, with their wine critic Michael Alberty stating, “This 100% Pinot Noir sparkling wine from Stoneridge Vineyard was aged en tirage for 30 months. Strawberries and peach skins brush the nose, along with aromas of thyme and melon wrapped in prosciutto. The wine’s chalky texture and crisp acidity are matched with flavors like red cherries, blood orange, saline and a warm brioche.”
We suggest trying it with wild BC spring salmon hot off the grill and a fresh watermelon and feta salad. We love the saltiness and crumbliness of feta with the sweet and juicy watermelon, making it a refreshing and very simple salad. This dish is a pretty match for the pale pink seven stars Equinox, as well as a lovely accompaniment on the palate with the wine’s bright acidity pairing well to the salty cheese and oily fish.
Watermelon and Feta Salad Recipe
- 6 cups cubed seedless watermelon
- 1/2 cup feta cheese
- 1/3 cup fresh mint leaves, chopped
- Balsamic vinegar or balsamic glaze
In a large bowl combine cubed watermelon, feta, and mint. Stir until ingredients are well combined. Drizzle lightly with balsamic vinegar or glaze. Serve chilled.