On the 3rd Day of Christmas… Poplar Grove Pinot Gris

On the 3rd Day of Christmas…

We discovered a Pinot Gris with extreme depth!

Poplar Grove Pinot Gris

About this winery

Founded in 1993, Poplar Grove was one of the original 5 Wineries to exist on the Okanagan Valley’s Naramata Bench.  Later purchased by the Holler Family in 2007, today Poplar Grove produces wines from 100% estate-grown grapes.  A true multi-generational family affair, Winery President Tony Holler and his wife Barbara oversee their 100 acres of vineyards, with the help of their two sons Matthew and Andrew.



Tasting notes

This is a lovely and very ripe Pinot Gris. Winemaker Stefan Arnason took great care in flavour development by allowing extra skin contact before pressing the fruit and beginning cold fermentation.  Select parcels were inoculated with alternate strains of yeast, allowing Stefan to produce a wine that is fresh in fruit, and has a lovely light complexity to it.  This is a Pinot Gris rich with youthful tropical and stone fruit aromas that are echoed on the palate.  Expect to find flavours of Apricot, Ripe Pears, Guava and lovely white almond, mineral and floral notes lingering on the finish.  Drink now to best enjoy it’s depth of fruit flavour!

Where to Buy?  This wine can be purchased  by our Vine Life Wine Club Members at Bin 905 Wine and Spirits (Show your Wine Club Card to save 10%!)

What to serve it with over the Holidays?  A real crowd pleasing wine – this is excellent served with a wide variety of appetizers, turkey dinner, or our favourite… Apricot and Sage stuffed Pork Loin!

Apricot Stuffed Pork Loin Roast

Spice grilled salmon with mango-avocado salsa on a white plate


    • 1 (3 pound) pork loin roast, butterflied
    • 5 oz. sourdough bread, cut into 1/2-inch cubes (about 4-1/2 cups)
    • 2 Tbs. bourbon/whiskey
    • 3 oz. dried apricots, finely chopped (about 1/2 cup)
    • 1/4 Cup dried Cranberries
    • 1 Tbs. olive oil
    • 1 small onion – diced
    • 1 medium celery stalk with leaves – diced
    • 3 Tbs. coarsely chopped fresh sage
    • 1 Tbs. fresh thyme
    • 3 tbs. dijon mustard
    • Kosher salt and freshly ground black pepper
    • 3/4 cups chicken broth (more if needed)
    • 1 large egg

For the Glaze:

  • 1 Tbs. reserved apricot soaking liquid (from above) or water
  • 3 Tbs. light brown sugar
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper


  1. Position a rack in the center of the oven and heat to 375°F. Set a rack in a roasting pan lined with parchment.
  2. In a small bowl, combine the bourbon with 2 Tbs. water. Add the apricots and cranberries and soak until soft, about 20 minutes.
  3. Strain the apricots/cranberries over a bowl, squeezing them to extract more liquid. Reserve any liquid to add to the glaze, and set cranberries and apricots aside.
  4. In a large skillet, heat the olive oil over medium-high heat. Add the onion, celery, apricots, cranberries, sage and thyme. Saute until softened.  Remove from the heat and gently stir in the bread and egg. Season lightly with salt and pepper and stir.  Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.
  5. Spoon the stuffing down the butterflied pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
  6. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, then rub with 2 tbs. of mustard.  Season it with more salt and pepper, and transfer to a roasting pan.
  7. Place the pork seam side down in the center of the rack and begin roasting.
  8. While the meat is roasting…  In a small saucepan, combine the reserved apricot soaking liquid with the brown sugar and 1tbs mustard over medium heat. Simmer, stirring occasionally, until smooth, about 2 minutes.  Season to taste with salt and pepper.  If the glaze is too thick to brush easily, thin with a little water.
  9. During the last 10 minutes of roasting… brush roast with the glaze until internal temperature reaches 160°F
  10. Pull from oven and let rest 15 mins before carving into thick slices and serving




           – Kathryn

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