On the heavier side of medium-bodied, Blue Mountain's 2013 reserve pinot gris is seductively silky and fleshy, with notes of tropical fruit and pear and whispers of vanilla and musky spice. Subtly oaked, it was mainly fermented and matured in stainless-steel tanks, with the remainder – 30 per cent – fermented and aged in French oak for six months to smooth out the texture and add complexity. This white is, to my mind, a standard-bearer for Okanagan pinot gris, a fine companion to meaty fish, such as halibut, salmon or grouper. Available direct, bluemountainwinery.com.