Dylan, being Vancouver-born, had been following the rise of Okanagan wines. Pénélope and Dylan put down new roots on the Naramata Bench, arriving from France in May 2011.
The Naramata Bench was just the third region in British Columbia to receive a sub-geographical indication (sub-GI) in 2019. What makes Naramata unique is a combination of the long afternoon sun exposure, maximizing ripeness; good airflow and constant breezes from Okanagan Lake, minimizing disease pressure; and moderate temperatures in the summer and winter. In addition, ten different types of glacial soils, ranging from sandy to silty loam, encourage deep rooting and discourage plant vigour, leading to greater concentration in the wines.
Roussanne grapes are small in size and grow in compact bunches. These tight clusters don’t allow for much airflow between the grapes so rot can easily develop without stringent attention. The beautiful 2022 Roussanne fruit was hand-harvested in late October before being gently pressed whole-cluster with no sulphur added. The juice was settled briefly for 12 hours before being transferred to French oak (35% new 225L barriques and 65% neutral 300L hogshead barrels) for a slow fermentation. The wine completed malolactic conversion during the winter months and then aged for 9 months on gross lees with no battonage. In the late spring, the wine received a small sulphur addition before being racked from the barrel, blended, lightly cold stabilized, and bottled unfined and unfiltered in July 2023. Expect some sediment to occur in the bottle, pour gently or decant prior to drinking. Roche’s 2022 Amulet Roussanne received a silver medal from the Winealign National Wine Awards of Canada in 2024.
Tasting Note
Cascading notes of grilled apricots, asian pears, and desert sage. A complex palate that’s broad but focused, rich but bright, oxidative yet reductive. Peach, honeycomb, lemon oil, raw almonds, and a dusting of white pepper carry through to a finish of oak spice.
Food Pairing
Leaning into the richness of Roche’s 2022 Amulet Roussane, we recommend baked brie with caramelized pecans. A creamy, baked cheese like brie will complement the wine’s texture and ripe fruit. Adding a flourish of caramelized pecans will mirror the nut and honeycomb on the wine’s palate.