Okanagan Crush Pad
Free Form Vin Gris
Okanagan Valley, British Columbia
2018
Vintage
Varietal
Pinot Noir
Where it is, October 2026
Past Window: the full drinking arc closed in 2024.
This bottle is beyond its drinking horizon.
The ‘18 Free Form Vin Gris.
Okanagan Crush Pad Free Form Vin Gris 2018 is a Pinot Noir from Okanagan Valley, British Columbia, Canada.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Okanagan Crush Pad Free Form Vin Gris 2018 has a medium body and fresh acidity.
The 2018 vintage
Okanagan Crush Pad's 2018 Free Form Vin Gris is a Pinot Noir from Okanagan Valley, British Columbia, Canada.
About Okanagan Crush Pad
Okanagan Crush Pad's Free Form Vin Gris is a Pinot Noir from Okanagan Valley, British Columbia, Canada.
From the cellar: pair with
Seared salmon with citrus fennel salad
The pairing is scaled to the wine's medium body.
Herb-roasted chicken with spring vegetables
The wine's fresh acidity keeps the pairing lively.
Prosciutto flatbread with arugula and goat cheese
The pairing also suits the wine's medium body.
More from Okanagan Valley, British Columbia
Frequently Asked
What is Okanagan Crush Pad Free Form Vin Gris 2018?
Okanagan Crush Pad Free Form Vin Gris 2018 is a Pinot Noir from Okanagan Valley, British Columbia, Canada.
What does Okanagan Crush Pad Free Form Vin Gris 2018 taste like?
Okanagan Crush Pad Free Form Vin Gris 2018 has a medium body and fresh acidity.
When should Okanagan Crush Pad Free Form Vin Gris 2018 be opened?
The canonical CAI full drinking arc is 2018-2024. Within that arc, the peak window is 2020-2022. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Okanagan Crush Pad Free Form Vin Gris 2018?
Pair this wine with Seared salmon with citrus fennel salad; Herb-roasted chicken with spring vegetables; or Prosciutto flatbread with arugula and goat cheese.