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Results from the 2024 Nationals – Winery of the Year
SpearHead Winery By veteran NWAC judge DJ Kearney This boutique Kelowna estate achieved an unprecedented and astonishing triumph at the 2024 National Wine Awards of Canada, capturing both Best Performing Small Winery of the Year, and Winery of the Year trophies. Congratulations to the entire SpearHead Winery team for this truly excellent result. To paraphrase […] More
Results from the 2024 Nationals – Best Performing Small Winery of the Year
SpearHead Winery By veteran NWAC judge DJ Kearney For the second time in three years, Kelowna’s SpearHead Winery has won the Best Performing Small Winery of the Year. Victorious with a total of 12 medals, this boutique benchland estate makes roughly 5,000-6,000 cases of wine each year, half of which is pinot noir. This excellent result […] More
Results from the 2024 Nationals – Platinums
Announcing the Results from the 2024 National Wine Awards of Canada Today we are very pleased to announce the 2024 Platinum medal winners. We conclude the announcements this week with the Best Performing Small Winery and Top 10 Small Wineries tomorrow and the Winery of the Year and the Top 25 Wineries in Canada on […] More
National Wine Awards of Canada
Canada's premier wine awards. In 2022, 24 judges tasted over 1,900 wines from 250 wineries across the country to identify Canada's top wines.
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Gamay is a purple-coloured grape variety used mostly to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. It is sometimes used to make rosés as well as sparkling wines such as Cerdon de Bugey. Gamay-based wines are typically light bodied and fruity. Wines meant for immediate consumption are typically made using carbonic maceration, where the grapes are fermented in whole bunches under a blanket of CO2, before being pressed, a method that emphasizes a bright fruitiness (and sometimes gives less desirable notes reminiscent of bananas). Wines meant to be drunk after some modest aging tend to have more body and are produced by semi-carbonic fermentation, where fermentation starts in whole bunches, before the grapes are gradually punched down, in a winemaking style closer to the burgundian approach. The latter are produced mostly in the designated Crus areas of northern Beaujolais (Morgon, Fleurie, Moulin-à-Vent, etc.) where the wines typically have the flavour of strawberries, cherries and spices.
