Signature

Similkameen Valley, Canada

Clos du Soleil's estate flagship blend from the Similkameen Valley, BC's organic heartland. A Bordeaux blend of cabernet sauvignon, merlot, cabernet franc, petit verdot, and malbec from the estate's certified organic vineyard, vinified by Spencer Massie. The Similkameen's canyon conditions — intense heat, fierce afternoon winds, organic philosophy across the valley — give the wine a distinctive savoury, herb-inflected character that distinguishes it from Okanagan counterparts. Less obviously ripe and more structured than Black Sage Road Bordeaux blends.

Pairing intelligence

• main: Pacific salmon and Pinot Noir is the PNW's most celebrated regional pairing. Salmon's fat content echoes the wine's silky body; fennel's anise note bridges the Pinot's floral character. The planked smoke adds aromatic complexity that amplifies the wine's development.
• main: The Reserve Meritage's full, structured Okanagan Bordeaux weight is built for the T-bone's dual richness — the strip's firm structure and the tenderloin's silk; bone marrow amplifies the wine's savouriness to its maximum expression.
• fish course: BC prestige Chardonnay with halibut is a high-end PNW regional pairing. The wine's Burgundian structure — full barrel, full MLF, mineral backbone — matches halibut's delicate firmness and the brown butter's richness. Capers' brine and acidity echo the wine's citrus backbone. Dill bridges with the aromatic freshness in the wine's primary character.
• cheese: The fig's dense sweetness bridges the Pinot's red fruit; manchego's savoury salt is cut by the wine's acid. Hazelnut's toasted character adds textural and aromatic complexity. Semi-hard cheese with light-to-medium Pinot is the sommelier's dependable cheese course anchor.
• aperitif: A lighter Willamette Valley expression alongside Pacific prawn: the wine's silky texture mirrors the avocado's richness while the preserved lemon aioli echoes the wine's bright acidity.