The Naramata Bench has become one of Canada’s most distinctive wine regions because of its balance of ripeness and restraint. Few grapes capture that poise better than Pinot Gris.
Running along the eastern slope above Okanagan Lake, Naramata Bench vineyards benefit from long summer daylight hours, warm afternoons, and cooler overnight temperatures. That diurnal swing is crucial for Pinot Gris. It allows the grapes to fully ripen, creating bold flavours in the wine while preserving the acidity that keeps the wines light on their feet.
The region’s glacially formed soils also play a major role. Gravel, sand, silt, and stony deposits provide excellent drainage. This naturally limits vine vigour (growing leaves rather than grapes) and concentrates flavour.
The principal vineyards for Hillside Winery’s Unoaked 2025 Pinot Gris, Arawana, Umoya, Grandiflora, Merging Vines, and Dickinson, are surrounded by fruit orchards, along the Naramata Bench. You might even catch a whiff of peach or apple in the air! Each block was harvested in the early morning in September and given 2-4 hours skin-contact, adding bright flavor and body to the mid-palate. Because of the subtle skin-contact, this Pinot Gris pours a pale pink. Slow, cool 100% stainless steel fermentation preserved and enhanced the fresh fruit aromas.
Tasting Note
Hillside’s 2025 Unoaked Pinot Gris shines with fresh fruit! The nose is bursting with white peach, melon and green apple, with a lively and juicy finish. The brief skin contact keeps this beautifully balanced wine far from simple, adding texture and body through the mid palate before a juicy finish.
Food Pairing
The little bit of skin-contact gives Hillside’s 2025 Unoaked Pinot Gris a texture that’s especially satisfying with dishes that have olive oil, herbs, or a bit of richness. Grilled chicken with lots of mixed herbs would do well here as well as a juicy, salty combo like prosciutto and melon.