Great Northwest Invitational Wine Competition – GOLD MEDAL 2015 Vintage
All Canadian Wine Championships – SILVER MEDAL 2015 Vintage
InterVin International Wine Awards – BRONZE MEDAL 2014 Vintage
All Canadian Wine Championships – GOLD MEDAL 2014 Vintage
InterVin International Wine Awards – BRONZE MEDAL 2013 Vintage
Okanagan Fall Wine Festival 2013 – BC Wine Awards – BRONZE MEDAL 2011 Vintage
InterVin Wine Awards – HONOURS 2015 Vintage
Harvest Challenge California – SILVER MEDAL 2015 Vintage
InterVin International Wine Awards – BRONZE MEDAL 2015 Vintage
Okanagan Fall Wine Festival 2013 – BC Wine Awards – BRONZE MEDAL 2012 Vintage
Lieutenant Governor’s Awards for Excellence in British Columbia – SILVER MEDAL 2017 Vintage
Great Northwest Invitational Wine Competition – BRONZE MEDAL 2015 Vintage
Okanagan Fall Wine Festival – BC Wine Awards – SILVER MEDAL 2014 Vintage
OkanaganLife Magazine’s Best of BC Wine Awards – BRONZE MEDAL – 2014 Vintage
Lieutenant Governor’s Awards for Excellence in British Columbia – BRONZE MEDAL 2015 Vintage
InterVin Wine Awards – HONOURS 2013 Vintage
WineAlign’s National Wine Awards of Canada – SILVER MEDAL – 2011 Vintage
National Wine Awards of Canada – SILVER MEDAL – 2011 Vintage
OkanaganLife Magazine’s Best of BC Wine Awards – GOLD MEDAL – 2011 Vintage
Okanagan Fall Wine Festival 2013 – BC Wine Awards – BRONZE MEDAL – 2010
Volcanic Hills Viticulture:
100% of the grapes are self-rooted in gravel and clay soils, and come from our Scharf Road East vineyards which were planted in 1992, 1998 and 2008. We currently have a total of 58 acres of vineyards in West Kelowna, within 10 kilometers of our winery, and 7 acres on site. Grapes were harvested on Sept 26th and 28th. The wine spent 13 months in 30% new French barrels. 2015 vintage was hot, resulting in riper flavours and an early harvest.
Tasting Notes:
This pinot noir is light bodied with delicate aromas of cherry and spice/oak nuances. The palate is fruity with a triage of red fruits, with notes of vanilla & spice. The fruit, oak, tannin and acid are nicely integrated and well balanced. Enjoy with food or cellar for a special occasion.
Serve at 14-16⁰ C and best consumed late 2018 – 2021.
Food Pairings:
It’s the quintessential food wine. Try it with grilled salmon, bbq’d chicken and lasagna, or, slice into a good cut of plain roast beef. Also delicious with savoury foods: mushroom, roasted beets, camembert or goat cheese.
Volcanic Hills Viticulture:
The grape varieties used in this red blend are: 40.8% Zweigelt, 33.7% Merlot, 10.9% Marechal Foch, 7.9% Pinot Noir and 6.7% Gamay Noir. It was barrel aged for 13 months in 10% new French and 15% new American oak). This wine has been one of our best-selling reds since its first release in 2010. The Okanagan grape growing industry was blessed again, but this time the weather was very hot which led to a super ripe, early harvest.
Tasting Notes:
It’s light-medium ruby in colour, fruity with aromas of cherry, plum, light smoke with hints of white pepper, herbs and floral. On the palate it’s a mix of red and dark berries with just a touch of pepper on the finish. Touch of sweetness, balanced acidity with integrated light tannin makes this a real easy sipping red wine. Serve at 16 – 18⁰C best consumed within 3 – 5 years of vintage.
Food Pairings:
It’s delicious with barbeques, meat lover’s pizza, spaghetti and meatballs, stews and casseroles, chicken parmesan and roasts.
Volcanic Hills Viticulture:
Gamay Noir which came from our Scharf Road vineyards. The Gamay Noir vines were originally planted in 1990 with an additional planting in 1992. When producing Rosé, the skins usually remain in contact with the juice for a short period, typically one to three days. This Rosé had 48 hours of skin contact and is made from both pressed and free run juice. 87% Gamay Noir with 13% Gewurztraminer, Pinot Gris, and Zweigelt Icewine.
Tasting Notes:
Salmon pink in colour and bursting with aromas of strawberry, pomegranate, rhubarb, floral with hints of spice. The palate is a juicy blend of strawberry and cherry, with ripe cranberry, pomegranate and spice that linger on the finish. The palate is well balanced with vibrant acidity. This off-dry Rose is bright and clean and has Super, Sexy, Summer Sipper written all over it. Serve at 10-14⁰ C. It’s best consumed within 3 years of vintage.
Food Pairings:
A great brunch, lunch and picnic wine. Try with pork, shrimp salad tossed in raspberry vinaigrette, prosciutto with melon, goat cheese, antipasto, charcuterie, Tandoori and Thai chicken.
Volcanic Hills Viticulture:
100% of the grapes used for making the un-oaked 2017 Pinot Gris came from our Reece, Boucherie and Smith Creek Road vineyards. The vines were self-rooted and planted from 1992 to 2010. We currently have 60 acres of vineyards in West Kelowna, all within 10 kilometers of our winery, and 7 acres onsite.
Tasting Notes:
Dry, un-oaked, light bodied, exhibiting beautiful aromas of Anjou pear, apple skin, citrus and mineral. The palate is fresh, with pear, apple and rounding out with a citrus finish.
Food Pairings:
Pairs well with most seafood, creamy pasta dishes, chicken, salads, pork and soft cheese or enjoy on its own.
Volcanic Hills Viticulture:
Our self-rooted Gewürztraminer vines were planted throughout 1980 – 2009, at our estate owned Reece, Elliott, and Smith Creek Road vineyards. Each property offering up fruit that combined allows our Gequrztraminer to offer layered flavours and depth. Volcanic Hills currently has 65 acres of vineyards in West Kelowna, all within 10 kilometers of our winery, along with 7 acres planted onsite.
Tasting Notes:
Pale straw colour, this Dry Gewurztraminer offers lifted aromas of poached pears, yellow grapefruit, lychee, white flowers, vanilla bean, and baking spices that rise out of the glass. A bright and food friendly wine, the citrus and pear notes that shine on the nose echo through on the palate and are backed up on the finish with notes of nutmeg and ginger. Expect to enjoy this medium bodied wine with sophisticated friends as a favourite patio sipper!
Drink 8-10 C°.
Food Pairings:
This medium bodied wine is considered “spicy” and fruit forward by nature and name. It is ideal to pair with dishes that also offer up similar flavours and a light level spice. Our personal favourites? Asian flavoured dishes that utilize ginger and garlic, as well as light curries, and cheeses that feature dried fruit – like Mango and Ginger Stilton!
Volcanic Hills Viticulture:
We currently have 65 acres of vineyards in West Kelowna, all within 10 kilometers of our winery, along with 7 acres planted onsite. 100% of the grapes used for making the Gewürztraminer were planted throughout 1980 – 2009, are self-rooted and come from only our Elliott and Smith Creek Road vineyards.
Tasting Notes:
This dry sparkling wine shows elegant aromas and flavours of green apple, light florals, citrus and soft notes of lychee. Mouth-watering flavours lead to a finish that is bright and cleansing. Enjoy!
Serve at 6 – 8⁰ C and best consumed within 1 – 3 years of vintage.
Food Pairings:
This dry bubbly is totally enjoyable with or without food, or pair with the all-time classic – seafood!
In 2006, Monarch Vineyards planted Clone 214 Cabernet Sauvignon on the Osoyoos East Bench. This southwest facing vineyard benefits from a long season of extended sunlight exposure. The fruit exhibits lush, fully ripened flavours that can only be attained from near perfect growing conditions. Aged on lees in fine grained French and American oak barrels for 40 months.
Bom-beh-ros. Our flagship wine. The grapes for this time-honoured blend of Cabernet Sauvignon, Merlot and Cabernet Franc were grown in Osoyoos’ highly coveted desert vineyards. This charming and approachable wine demonstrates the value of extended barrel aging. On the palate, ripe red fruits are balanced with soft tannins and a hint of acidity. Open now or cellar for up to 5 years. This wine was barrel aged for 30 months in French oak.
Mama D Vineyard Cabernet Franc is grown in the desert vineyards on the west side of Osoyoos Lake. Cab Franc’s early ripening potential requires precise attention to picking dates to ensure the wine has a perfect balance of boldness and elegance. This appealing wine was aged in second fill French and American oak barrels for 30 months.
Double Gold – New York International Wine Competition
Gold – Great American International Wine Competition
Silver – National Wine Awards of Canada (Wine Align)
Silver – Pacific Rim Wine Competition
Silver – Finger Lakes International Wine Competition
Silver – BC Lieutenant Governor’s Wine Awards
Bronze – SavorNW Wine Awards
Bronze – All Canadian Wine Championships
Bronze – Dan Bergers International Wine Competition
Gold – All Canadian Wine Championships
Silver – New York Wine and Spirits
2018 People’s Choice Award – 17th Annual East Kootenay Wine Festival
Silver – Finger Lakes International Wine Competition
Bronze – Los Angeles International Wine Competition 2018
Commendation – International Wine Challenge in Sussex, UK
Silver – San Francisco Int’l Wine Comp
Commendation – Decanter (85 pts)
2013 Merlot Commendation – Decanter (85 pts)
Silver – All Canadian Wine Championships
Silver – San Francisco Int’l Wine Comp
Silver – Finger Lakes Wine Festival
Silver – International Wine and Spirits Comp
2018 Okanagan Winery Of The Year New York International Wine Competition
2018 People’s Choice Award Big Reds At Big White
Tasting Notes:
Our 2017 Riesling continues our tradition of making wines that naturally translate the terroir of our historic vineyard in South East Kelowna. A wonderful pale green hue, this wine has beautifully bright aromatics of wild jasmine flowers, green apple and exotic tangerine. Mango and fresh pineapple also emerge from the glass.
The palate is classic Tantalus with great presence and concentration. Flavours of citrus and grapefruit with ripe guava and jackfruit are complemented by spicy notes of ginger and nutmeg, offering complexity and length. The wine’s intensity and balance will allow it to live for a long time. Cellar for up to 10 years.
Winemaker’s Notes:
The fruit for our 2017 Riesling was hand-picked at optimal ripeness from a variety of blocks, some of which date back to the late 70’s. Whole-bunched pressed, once in the cellar, ferments were inoculated after a short settling period with a variety of aromatic yeasts. Each tank was fermented in stainless steel to a preserved balance point, just off-dry.
Tasting Notes:
This wine exhibits all the lovely attributes that Riesling fans have come to expect from Tantalus. Not because it tastes the same from year to year, but rather because we allow the climatic growing conditions to shape the character of each vintage.
Pale lemon in color, the aromatics are at once intense, yet subtle and complex. A myriad of aromatics, from lemon zest to wet slate to white flowers are present. The palate is diverse and developed, a result of the wine being aged in bottle for 2 years before its release. Apples, pineapple, intense lime and mandarin all play their part. Carrying the signature crisp acidity of our Block 5 1978 plantings, this is a wine that is more about texture and complexity – a true expression of the earth it is grown in.
Winemaker’s Notes:
The fruit was picked at optimal ripeness and inoculated after a short settling period and subsequent racking of the juice. It was then fermented to almost dry just leaving over 8 grams of sugar and a naturally high dry extract to balance the high-toned, mineral-laden acidity. This wine is crafted with ageability in mind. Cellar for 10 plus years comfortably.
Grown in Oliver, this Merlot was aged for 2 years with French oak. A typically Okanagan Merlot, this wine shows intense aromas and flavours of cherry, cacao and ripe red fruit. A perfect pair with a soft cheese, tender braised meat or an evening with Barry White.
|
Indigenous World’s purpose is to produce wines of the highest quality and distinction, so that every customer can experience the unique complexity and taste of the Okanagan Valley – the ancestral territory of the Syilx people for over 10,000 years. Ho-We-Nam Ho-We-Nem is an Okanagan Syilx name meaning “Humming Bird”. The name was gifted to our owner’s eldest daughter Kassina. The indigenous cultures in North America are Matriarchal in structure, and women are afforded an extra degree of respect. The 2016 Ho-We-Nam Ho-We-Nem is our second sparkling wine, also named after one of the women in the Louie family. The wine is a reserved portion of our Hee-Hee-Tel-Kin white blend that was aged in neutral French oak barrels for 12 months to add some rich, round spice characteristics to this light, aromatic wine. The aged wine was then carbonated in the Charmat method to help preserve the fruit characters in this aromatic blend. Tasting Notes: This wine has a little bit of it all, cold fermented in stainless steel, aged in oak, and carbonated at the end. Notes of honey, tangerine, apricot, and sultannas are complimented with soft oaky notes, a medium mouthfeel, and rich mousse. |
|
Indigenous World’s purpose is to produce wines of the highest quality and distinction, so that every customer can experience the unique complexity and taste of the Okanagan Valley – the ancestral territory of the Syilx people for over 10,000 years. This Gewurztraminer was grown on the Naramata bench, north of Penticton. The fruit from this vineyard displays excellent mineral characteristics with vibrant acidity that results in a distinctive wine. The winemaker has additionally chosen to vinify to semi-dry in the traditional Alsacien style, which allows the wine to show more versatility, and subtler fruit flavours. This vintage is an alternative to the standard off-dry style of Gewurztraminer that is widely produced in BC. Showing softer fruit flavours and acidity, this vintage is best served as an aperitif or as an accompaniment to oysters. Tasting Notes: This intriguing Gewurztraminer leads with complex floral aromas, mountain hops and grapefruit, moving to flavours of pear, melon, lychee and orange pith on the palate. This semi-dry wine finished with subtle acidity and minerality. An excellent pairing with fresh oysters, ratatouille or a three day weekend. |
Sourced from one of the finest vineyards in Cawston, this Napa style Chardonnay went through malolactic fermentation and was aged for 10 months on its lees in 40% new French oak and 60% second fill American oak. This wine is rich in every sense of the word with a full mouthfeel, buttery texture and ripe, tropical fruit flavours. Will age well for several years; best enjoyed with duck, lamb stew or an evening sunset.
2 acres planted in 1995. Sand. Naramata Bench. Gently de-stemmed – 5 days of skin contact. Basket pressed. Fermented in neutral French oak for 7 months. Unfined and unfiltered.
This is NOT what you may have come to expect from Okanagan Merlot. Light to medium in body we do not try to make a big or heavy wine here. Despite the fact that this single vineyard produces amazing and serious fruit which could handle extended time in barrel we feel the wine should highlight the inherent fruit qualities and not oak or heavy extraction. Bright, light ruby. Sweet red plums, savoury herbs, fine tannins and refreshing acidity. Medium bodied, supple and driven. This is unfined and unfiltered and is slightly hazy. Now – 2019
77% Sauvignon Blanc + 23% Semillon. 6 acres planted in 1999 on dry river bed (gravel) in Oliver. Raised in neutral French oak for 6 months. Gently filtered.
Focused and almost lithe both on the nose and palate. 2016 gave us higher acidity than 2015 with a leaner profile over all. Citrus pith, melon, hay, lemon verbena. Bright, fresh and long. Bottles un-fined and un-filtered this is slightly cloudy. Now – 2020?
1.5 acres. Naramata. Sand. Whole cluster pressed (3 hours of skin contact). Raised in neutral French oak for 6 months. 100% Cabernet Franc
The 2017 version of our Rose is bone dry, crisp and fresh. This year the Rose was bottled without fining or filtration. It is slightly cloudy. Strawberries, red plum, red apple skin. Dry but fresh and bright. Now – 2018
Vineyard: 17 rows planted in 1990/1991 on granite bedrock. It is the oldest Syrah vineyard in Canada. 100% Naramata Village.
Wine Making: Hand-picked on October 26th 2016. Fully de-stemmed. Fermented on skins in 2 ton open top fermenters. Basket pressed. Full malolactic fermentation in Neutral French barrique. Raised in a combination of 2-5 year old 500 litre puncheons and barrique. Bottled unfined and unfiltered in March 2016.
Tasting Note: The 2016 vintage was slightly cooler than 2015 and has yielded more restrained, focused Old Vines Syrah – more akin to 2010. On the tighter more delineated side and less obviously opulent side look for dark black fruits, licorice, the typical game and leather notes all wrapped in a touch of black pepper. We actually think this may be drinking easier right now than the more hard edged 2010 and 2011 vintages but in a similar vein. We think a very ageworthy vintage (time will tell) we think this will be wonderful over the next 10 years. Drink 2019-2027 Please decant.
Vineyard: Planted in 2010 on granite bedrock and glacial till in the southern quadrant of the property. 100% Namarata Village.
Wine Making: Hand-picked on October 15th 2016. De-stemmed. Half was pressed after a five day cold soak while the other half underwent ferment on the skins. Basket pressed. Malolactic occurred in neutral French barrique. Bottled unfined and unfiltered in March 2018.
Tasting Note: Medium ruby. Vibrant. Bright aromatics of bramble, red cherry and white pepper. Medium bodied, fresh palate of red tree fruit, thyme white pepper. Subtle and juicy – we are really happy with our young vines Syrah and look forward to watching it develop. Now – 2022
Vineyard: 6 rows planted in 1990 on granite bedrock.
Wine Making: Hand-picked on September 26th 2016. Gently de-stemmed in to open top fermenters. Basket pressed with malolactic taking place in neutral French barrique. Raised in Neutral French barrique for 13 months. Racked twice and bottled unfined and unfiltered in March 2017. Now- 2022.
Tasting Note: Matte, dark ruby. Sweet herbs, soil, leather and red tree fruit dominate the nose. Medium bodied with savoury red fruits and herbs on the palate. Grippy tannins and fresh acidity inform the savoury finish. This is the fleshiest Pinot Noir we have grown in some time and will provide more immediate pleasure than previous vintages. Now – 2022.
Vineyard: Planted from 1990-2005 on a mix of granite, granite shard, loess and glacial till. 100% Naramata village.
Wine Making: Hand-picked on September 12th 2017. Gently crushed and left to settle on the skins for 36 hours in open top fermenters. Pressed of the skins with fermentation taking place in a combination of 2 tonne open top fermenters and 5+ year old French barriques. Gently filtered and bottled in January 2018.
Tasting Note: Clear and youthful with a salmon berry hue,. Aromas of peach pit, apricot, ginger and apple skin. Medium bodied with citrus and orchard fruit on the dry but concentrated palate. Fresh acidity carries the grapefruit tinged finish. Now – 2019+.
The Pinot Noir grapes from the 2015 vintage were chosen by our winemaker Walter Huber to go into this great Pinot Noir. Select estate plantings from our Deep Creek Vineyards supplied grapes for this wine. The 2015 growing season was particularly kind to grapes like Pinot Noir, especially in the best sites. Aroma and flavour profiles came out true to character, with a lot of depth and complexity. The grapes were harvested on October 15 at an average sugar level of 25.1%. Fermentation on the skins was finished after 14 days, and the wine macerated on the skins for a further 20 days before being pressed off. It was barrelled down into 1 Vintage Robert Mondavi Opus One French oak barrels, where itmatured for 30 months before going back into stainless steel. It was not fined, to preserve as much of the typical aromas and flavours as possible.
Full black cherry and dark chocolate aromas characterize this wine. A strong earthy component weaves its thread through the flavours, as well as a soft and firm mouth feel. As a very typical and characteristic Pinot Noir, it matches wonderfully with duck and other poultry, salmon, and many Asian dishes. This wine is drinking very nicely now, and it should cellar well until at least 2038 .
Traditional handcrafted reds from Hainle Vineyards Estate Winery have received international attention, especially in Europe. Our red wines are world-renowned as some of the most exquisite wines around the world and have been ranked in the top 1% of best wines in the world.
The grapes for the 2016 vintage were harvested on Nov. 16, 2016 at 25.2% sugar. The alcohol is 12.5%, the residual sugar is 7.5 g/l, and the acid at bottling was 8.1 g/l. The wine was fermented in stainless steel tanks, and rested on the lees (“sur lie” contact) for approximately 7 months. It was aged another 5 months in stainless steel tanks before bottling. 300 cases were produced. The wine’s aromas contain fresh varietal notes of citrus, mineral, green apple and a hint of nuttiness. The full body is nicely balanced with acidity, which will soften as the wine ages. We anticipate that this vintage will develop very well in the cellar for up to 15 years.
A delightfully bright example of Kabinett, with a lovely aromatic, fresh lemony, flowery, honeyed nose. The palate has a brilliant balance between the sweet tropical fruit and the high grapefruity acidity, with some spicy complexity and lovely precision. Fruity, fresh and alcohol (12.%), this is the perfect lunchtime wine, but it’s also great for casual sipping, and would work well with light seafood dishes. Just off-dry, but still very fresh. 92/100
Hainle Vineyards has a perennial reputation for making one of the best Pinot Blanc wines around and the 2017 vintage is no exception, from what’s proving to be a very good white wine. Made with a deft touch with oak, placing just 25 per cent of the wine into nearly neutral French barrels to bring extra weight to the palate (with the balance in stainless steel). Hand-picked, wild yeast fermented, up-front floral and orchard notes with a hint of spice, fresh with clean fruit, peach, melon and gentle apple and citrus, wrapped in juicy acidity and generous mouthfeel.
With a pale lemon hue, this artfully blended wine has rich aromas of mango, lychee, spice and muscatel raisins. The flavours suggest layers of spice and ripe fruit, including sweet grapefruit. The texture is rich and full, with fruit flavours that persist in a long finish. Served chilled, this versatile wine is appealing on its own, in the picnic basket, with salads or poultry or light meat dishes.
Delicate lemon cream, honeydew and white flowers mark the nose on this well-balanced white. The midpalate, in contrast, brims with honey, mandarin orange and Meyer lemon zest. There’s a delicious creaminess that enhances the overall minerality and great complexity. The wine is vibrant and youthful; expect it to broaden with a little time.
Grüner Veltliner wines pair well with a wide range of foods, with the fresher styles well suited to many salad leaves and vegetables, as well as being mouthwatering aperitifs. The bigger wines combine naturally high acidity and full-bodied texture making them a versatile and exotic alternative to Chardonnay.
This wine has the aromas of tropical fruits, bananas, pineapple, peaches and pear with a bit of leachy nut. It lingers very well with a mouth feel of ice-wine not too sweet. It has many layers of complexity which all of our Icewine are famous for. It is a very nice example of great quality Icewine and is another well-made Icewine by Hainle Vineyards Estate winery. We recommend keeping this wine for at least a few years before consumption.
This G5 Gewürztraminer is one of our winemakers favored white wines. With only 5% other wine varietals added this wine can be sold as a Gewürztraminer without having to mention the addition. This wine is a blend of 95% Gewürztraminer, 1% Riesling, 1% Kerner, 1% Pinot Gris, 1% Sauvignon Blanc and 1% Savagnin Blanc. The wine has the aromas of tropical fruits, bananas, pineapple, peaches pear, lemon grass almonds and Muscat with a bit of leachy nut. It lingers very well with a mouth feel of wine not too sweet. It has many layers of complexity which all of our wines are famous for. It is a very nice example of great quality wine and is another well-made Gewürztraminer by Hainle Vineyards Estate winery. As this wine is made from varietals who are in the higher acidity category it will last many years in the wine cellar and will only get better with age. We recommend keeping this wine for at least a few years before consumption.
Well suited to the cool-climate of the Okanagan Valley, our Ehrenfelser (across between Riesling and the earlier ripening Sylvaner) was harvestedOctober 13, 2009 and fermented in 100% stainless steel to preserve its freshfruit intensity. Golden colour. The nose shows honey and tropical fruits.Evolved, lightly earthy hints. Powerful and sweet wine in the mouth.Sour-sweet balance. Shows some botrytis, honeyed and tropical fruits. Evolved, but well kept. Some dried flowers. Very nice minerality. High aciditythat refreshes the wine and balances the sweetness. Long taste. Citrusy andtropical on the finish. This is a clean Ehrenfelser.
Tasting Notes:
Pinot Noir – a beautifully frustrating study in patience, precision and, above all else, trust in the vineyard. We hope you’ll see our continued trust in the terroir of our very special vineyard site shine through in our latest release. A wonderful dark garnet colour, this wine exhibits a fantastic balance between fruit concentration and savoury complexity. Aromas of bakers spice, cedar and red rose complemented by bright red fruit notes of blackberry and plum.
The palate is concentrated with a dense fruit core indicative of the vintage with Bing cherry, red plums and black currant present. The structure is broad and firm with a grip of young wine tannins that release into a lifted, buoyant texture.
Winemaker’s Notes:
All sourced from our single vineyard estate, select Pinot Noir blocks were handpicked and vinified in small lots using 100% wild fermentation. The small batches were then placed into a selection of new (30%) and seasoned French oak barriques for 15 months and blended, unfined and unfiltered, just prior to bottling. Although enjoyed in its youth we see this wine aging gracefully over the next 7 to 10 years.
Tasting Notes:
Lifted notes of violets and ripe cherries, alongside raspberry and savoury herbs, emerge on the nose. The palate is lush and full with a caress of well-resolved, luxurious tannins. Chokecherry, cranberry and an earth-driven minerality support the lingering, silky finish.
We expect this wine to age beautifully. Cellar confidently for 10 to 12 years.
Winemaker’s Notes:
Crafted from a combination of our best parcels of Clone 667, complemented by
smaller parcels of our Clone 115 and 828 Pinot Noir, this wine underwent 100% wild fermentation. Ferments saw 40% whole cluster use, prior to spending 16 months in French oak (30% new). This wine was bottled unfined and unfiltered.
100 cases made.
VINEYARD Secrest Mountain Vineyard is a 50-acre site, home to a 38 acre (15 ha) vineyard situated on a flat south-west facing bench in a high mountain setting 487 meters (1,600 feet) above sea level. This cool site has flat alluvial soils studded with coarse gravel and sandy loam with limestone layers. The vineyard was planted in 2000 with Chardonnay, Gewurztraminer, Pinot Blanc, Pinot Gris, Gamay Noir and Pinot Noir. Since 2010, it has been farmed under the direction of Okanagan Crush Pad and a conversion to organic farming practices was started in 2014. In 2018 when Brad and Dave Wise decided to retire, the winery purchased the property from the family and will carry on with the work that the Wise family has done for the past 18 years.
WINEMAKING The wine was whole bunch pressed to egg-shaped concrete tanks for a long, slow native ferment followed by malolactic fermentation. It was left on gross lees to build texture and richness for eight months before bottling.
WINE PROFILE Bright tropical fruit, rich and lush on the palate with a mouthwatering frame of acidity.
WINE PROFILE This Riesling from the Golden Mile Bench, was fermented using native yeast in a concrete tank before transfer to stainless steel for further aging. The wine is bright, complex and magically fresh with a gentle, sweet side. Full of citrus and pineapple and the minerality that the Okanagan excels at delivering.
Palette:
A beautiful wine with notes of blackberry, blackcurrant, vanilla, and mocha. With a smooth, yet firm finish and delightfully long-lasting on the palate.
Winemaking:
The very best grapes of the vintage were hand-selected for
this classic right-bank bordeaux blend. A combination of 50% Merlot,
39% Cabernet Franc, 7% Malbec and 4% Cabernet Sauvignon, aged 28
months in French oak barrels.
Very age worthy, great for anyones cellar or enjoy today with some decanting.
TASTING NOTES This vintage Port Style wine displays aromas of fig, prunes and blackcurrant. The rich mouthfeel delivers a long and complex finish with flavours of black cherry and a subtle spiciness.
WINEMAKING Estate Merlot grapes were destemmed and crushed with a 5 day cold soak prior to fermentation. Spirit was added to stop the fermentation about 2/3 to completion. The wine was pressed, allowed to settle then racking into neutral oak barrels. It was barrel aged for 36 months prior to bottling.
Tasting note – The nose opens with floral aromas alongside soft peach, and pear. The peach and pear carry over onto the palate accompanied by a soft minerality and bright acidity.
Winemaking note – Theses grapes were sourced from Kelowna. After the slow ferment maintained at a cool temperature in stainless steel tanks, the wine was further aged sur lees for five months.
The 2016 vintage started with an unusually early and hot spring. This was followed by cooler temperatures in the summer months and a long, moderate autumn lending to long hang times for the fruit to mature and develop great flavour and complexity. The Meritage – a blend of Merlot, Cabernets Franc and Sauvignon – was cold soaked for 5 days with 10% being whole bunch. Each varietal was fermented separately in stainless steel then all lots were blended before barrelling down to French oak for 14 months aging. A natural, wild malolactic fermentation occurred in spring which was followed by further aging to add complexity and depth.
Aromas of dark berries & chocolate, with hints of mint, anise and leather with a toasty edge. The palate is full, showing blackberry, blueberry and dark plum. Dense layers of fruit and texture with smooth velvety tannins. Moderate weight and length.
Winemaker’s notes
Hand sourced from Maverick Vineyard in Osoyoos
67% Merlot 19% Cabernet Franc 14% Cabernet Sauvignon
25 day fermentation, 10% whole bunch
Alcohol 14.4%
Aged in French oak 14 months (12% new oak and 88% neutral)
Unfined and Unfiltered
Bottled March 2018
992 cases
The 2017 Runabout is a much drier wine than its 2016 counterpart – a testament to our commitment to showcasing the vintage rather than a house style. Made from 100% estate grown fruit, and four of the five white varietals we grow in our vineyard, it’s a true taste of the cool spring, hot & dry summer, and long warm fall of 2017.
Rose and peach aromatics. Crisp apple, pineapple and lychee on the palate. A fruit forward wine that starts ripe and round but finishes crisp and refreshing with some good weight.
Winemaker’s notes
Soil Type: Ratnip
Long Cool 25 day fermentation
Alcohol 12.2%
43% Chardonnay 31% Gewurztraminer 19% Pinot Blanc 7% Riesling
Residual Sugar 6.0 g/L
100% fermented in stainless steel
803 cases
The Pinot Blanc got off to a slow start in 2017. But a cool, wet and prolonged spring seemed to turn almost overnight into a long, hot and dry summer. Autumn was moderately hot which created the lengthy hang time that allows the fruit to mature and develop great flavour profiles while maintaining our signature site acidity. The Pinot Blanc remained on the vine until October 15. We then added a little time on lees to develop a bit more body and complexity on the palate.
Honeydew, golden delicious apple aromas and tart, lemony acidity. Banana? It’s a light bodied white wine with a nice crisp nose, and real minerality and freshness that will develop complexity with time.
Gold – 2018 Lieutenant Governor’s Wine Awards
Winemaker’s notes
Harvested on October 15th, 2017
Soil Type: Ratnip (Block 1)
24 day fermentation
Alcohol 13.5%
Residual Sugar 3.6 g/L
Aged 55% in neutral oak , 45% stainless
516 cases
The 2015 Vintage was an absolute scorcher. Needless to say, the fruit was really ripe with higher-than average sugar levels, and rich round flavour profiles. We made the Fitz Brut using traditional methods from 100% estate grown grapes from Greata Ranch. The Fitz Brut was fermented and aged in stainless steel with secondary fermentation and additional aging in bottle.
A richer, riper fruitier style than any of our previous Fitz Bruts. Red apple nose with a plush approachable mouthfeel and upfront bubble. Almond brioche is present throughout with a nice lemon rind finish.
Gold – 2018 National Wine Awards of Canada
92 points – Beppi Crosariol, Globe and Mail
90 points – Anthony Gismondi
Winemaker’s notes
61% Chardonnay 39% Pinot Noir
Soil Types: Ratnip and Greata
Fermented in Stainless steel
Alcohol 11.6%
Aged a minimum of 24 months on lees in bottle
Residual Sugar: 6.3 g/l
Vineyard: Planted in 1996, our Three Boys Vineyard Syrah are possibly the oldest Syrah vines in the South Okanagan. Our rows are planted to an east-west orientation allowing for great sun exposure and our famous sandy vineyard offers deep soils with excellent drainage. Viticulture practices such as shoot thinning, green harvest (cluster thinning) and leaf removal all help promote flavor concentration and a purity of fruit. Cluster selection and vine spacing led to a fruit count of approximately 2.7 tons per acre.
Winemaking: Rigorously selected in the vineyard from our old vines, all the grapes were hand harvested and hand sorted before the de-stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for 3 days with meticulous pump overs. Indigenous and cultured yeast were used during fermentation and maintained at a consistent 26 degrees. Placed in select French Oak barrels for 24 months aging; wine was blended prior to bottling with additional aging in bottle
Cooperage: 100% French Oak, 25% new oak, predominantly Radoux medium toast.
Tasting Notes: Black pepper, bacon fat, raspberry and vanilla on the nose. Earthy tones with hints of red berries and dried herbs accentuate the freshness of this lively wine.
Vineyard: Representing all our warmest and southern vineyards our flagship Mirage showcases nothing but our most exceptional grapes, a culmination of our precise viticulture practices. Viticulture practices such as shoot thinning, green harvest (cluster thinning) and leaf removal all help promote flavor concentration and a purity of fruit. Cluster selection and vine spacing led to a fruit count of approximately 3.1 tons per acre.
Winemaking: This Bordeaux-style blend is comprised of 44% Cabernet Franc, 44% Cabernet Franc, 9% Malbec and 3% Petit Verdot. All grapes were hand harvested and hand sorted before the de-stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for 3 days with delicate daily pump overs. Indigenous and cultured fermentation was maintained at a consistent 26 degrees. Placed in select French Oak barrels for 24 months aging; wine was blended prior to bottling with further aging in bottle.
Cooperage: 100% French Oak, 27% new oak, predominantly Radoux medium toast.
Tasting Notes: Complex aromas of cassis, ripe cherries and baking spice with hints of dark chocolate, dill and mocha lead the way through the nose and palate. The texture is refind; savory notes of leather and hints of well integrated oak complemented by velvety tannins.
Vineyard: A beautiful representation of the South Okanagan our Gamay Noir is grown on 2 different sites – Sira’s Vineyard on the banks of Lake Osoyoos and our estate Three Boys Vineyard on Black Sage Road. Planted to various clones offering different nuances and complexity to our winemaking team. The viticulture practices we employ include vertical shoot positioning trellis system, shoot thinning, green harvesting (cluster thinning) and light leaf removal. These practices promote higher concentrations and a superior quality grape. All fruit is hand harvested and brought to the winery while still cool
Winemaking: De-stemmed with a 5-day cold soak, gentle cap management consisting of 2-3 gentle pump-overs per day. Our tanks are slowly warmed up naturally and we allow indigenous fermentation to begin prior to inoculation with our cultured yeast strain. Total maceration time varied from 10 to 15 days prior to being drained and pressed. Blended on November 6th the wine was allowed to go through malolactic fermentation and age in our stainless-steel tanks. The wine was stabilized, filtered and bottled at the beginning of April.
Cooperage: 100% Stainless steel fermentation.
Tasting Notes: Rich and complex our 2017 Gamay is a testament of precise viticulture and winemaking. Foresee notes of raspberry, dark cherry complimented by leathery and earthy tones.
Vineyard: Both Vineyards are situated on the Black Sage Bench, where the east-west orientation allows for great sun exposure, and the famous sandy soil allows for excellent drainage. Leaf thinning throughout the season improved the already good sun exposure and provided excellent ventilation in the fruit zone. Fruit selection and vine spacing led to a fruit count of approximately 3.1 tons per acre.
Winemaking: This inspired blend is comprised of, 35% Cabernet Sauvignon, 35% Cabernet Franc, 15% Merlot and 15% Syrah. All grapes were hand harvested and sorted before the de-stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for five days with twice daily pump overs. Fermentation was maintained at a consistent 26 degrees. Placed in a combination of select French Oak barrels and stainless steel tanks for 20 months aging; wine was blended prior to bottling.
Tasting Notes: Textured and ready to drink this wine brings forth ripe berry flavors, and savory spices in a supple and fruity experience.
Vineyard: Both Vineyards are situated on the Black Sage Bench, where the east-west orientation allows for great sun exposure, and the famous sandy soil allows for excellent drainage. Leaf thinning throughout the season improved the already good sun exposure and provided excellent ventilation in the fruit zone. Fruit selection and vine spacing led to a fruit count of approximately 3.2 tons per acre.
Winemaking: All grapes were hand harvested before the stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for five days with twice daily pump overs. Fermentation was maintained at a consistent 26 degrees switching to 3 pump overs a day which provides excellent extraction of flavor and tannin. Racked to a combination of French and American Oak barrels where Malolactic Fermentation took place. Total barrel aging time was of 20 months prior to being bottled.
Cooperage: 90% French Oak, 10% American Oak, 25% new oak, predominantly Radoux medium toast.
Tasting Notes: Classic Cabernet Sauvignon of cassis, leather, dark berries and currants follow through to a medium bodied palate with lively fruit flavours and a soft tannin finish.
Vineyard: Viticultural practices include vertical shoot positioning, shoot thinning, green harvest (cluster thinning), and leaf removal on the morning side of the canopy. These practices produce more concentration and a higher quality grape. All fruit is hand harvested and brought to the winery while still cool.
Winemaking: De-stemmed and lightly crushed directly to our press. Cold settling overnight prior to being inoculated, and then fermented cool over a two week span. Upon completion of fermentation the wine is lightly racked and allowed to age sur-lie for 3 months with weekly stirring. This technique promotes weight and texture development in the mid palate as well as giving the wine dimension and structure.
Cooperage: 100% stainless steel fermentation
Tasting Notes: Our 2017 Sauvignon Blanc has vibrant aromas of gooseberry, passion fruit and citrus notes leading to boxwood and dried herbs. Balanced and refreshing with incredible texture finishing with a long persistent aftertaste.
Vineyard: Our Gewürztraminer vineyards are trained on different trellis systems to promote a better sense of terroir; Vertical Shoot Positioning in our Sagebrush Vineyard and Scott Henry in our Terrace vineyard. Viticultural practices such as shoot thinning, green harvest (cluster thinning) and leaf removal all help with flavor concentration and a purity of fruit.
Winemaking: Both vineyard blocks were hand harvested and fermented with a combination of indigenous and cultured yeasts separately at low temperatures throughout alcoholic fermentation. Once fermentation was completed the wines were racked off gross lees, blended and allowed to age in stainless steel tanks for 3 months on light lees with bi-weekly stirring prior to being stabilized, filtered and bottled in early April 2017.
Cooperage: 100% stainless
Tasting Notes: Aromatic and complex this wine delivers a fragrant bouquet of lilac, honeysuckle and Asian spices. Rose petal and lychee flavors compliment the palate offering a long balanced finish.
Vineyard: Eagles Nest Vineyard is situated on the famous Black Sage Bench, where the east-west orientation allows for great sun exposure, and the sandy soil allows for excellent drainage. Leaf thinning throughout the season improved the already good sun exposure and provided excellent ventilation in the fruit zone. Fruit selection and vine spacing led to a fruit count of approximately 3.4 tons per acre.
Winemaking: All grapes were hand harvested before the stemmed whole berries and free run juice were transferred to fermenting tanks, where they were cold soaked for five days with twice daily pump overs. Fermentation was maintained at a consistent 26 degrees switching to 3 pump overs a day which provides excellent extraction of flavor and tannin. Racked to a combination of French and American Oak barrels where Malolactic Fermentation took place. Total barrel aging time was of 20 months prior to being bottled.
Cooperage: 90% French Oak, 10% American Oak, 20% New, predominately Radoux medium toast.
Tasting Notes: Wild strawberry, sagebrush and toasty oak dominate the nose. On the palate experience plums, coffee and vanilla leading to a supple elegant finish.
VINEYARD:
Riesling: Estate Vineyard Okanagan Falls with very light, sandy soil. The vineyard is now 32 years old and produces year after year outstanding, clean, aromatic fruit. The quantity is low but the excellent quality makes up for that. After all we must grow the flavours in the field, as only from there, a great wine can happen.
WINEMAKING:
We choose the picking date by the acidity level and not by the brix level of the grapes. This is very important to create a lively & well balanced Riesling. Ferments only in temperature controlled stainless steel tanks so we can stop the fermentation when needed. And that’s all the intervention we do as the wine making style is pretty much “less is more”. Bottled a few month later, all under screw cap to preserve freshness the longest.
WINEMAKING:
We choose the picking date by the acidity level and not by the brix level of the grapes. This is very important to create a lively & well balanced Riesling. Ferments only in temperature controlled stainless steel tanks so we can stop the fermentation when needed. And that’s all the intervention we do as the wine making style is pretty much “less is more”. Bottled a few month later, all under screw cap to preserve freshness the longest.
TASTING NOTES:
The Queen of German wines offers oodles of fruit and acidity in perfect balance. It features a scintillating fruity lemon nose, apples on the palate, and an amazing minerality. A Riesling which will surprise & convince at the same time, as it is not sweet at all and for that reason a matchmaker when it comes to food pairing.
VINEYARD:
Pinot Meunier: Estate Vineyard Summerland (winery location) in famous Trout Creek area. The whole Trout Creek area developed thru alluvial deposits from the higher mountains. All the fertile soil washed down and created this small land years and years back, which is home to the vineyard located beside a posh neighborhood.
WINEMAKING:
24 hrs skin contact, gently pressed extracts all the intense flavours we are after. No blending, no bleeding, very simple straight forward winemaking.
WINEMAKING:
The winemaking is very old fashioned as we crush the grapes, ferment them on the skins and press the skins after. The malolactic fermentation happens right after, in a temperature controlled environment, as the bacteria is super sensitive. The wine hibernates unfiltered for 12 month in French oak barrique barrels. We use 30% new and the balance in 2-5 year old barrels, as we are after a nice, structured oak taste which is not dominating the wine. Bottled under natural cork in December of the following year.
TASTING NOTES:
60% Merlot- an Okanagan beauty combined with equally renowned Cabernet Sauvignon blends together into red wine heaven. 40% Cabernet Sauvignon provides the structure (dark flavour of black currant and ripe bell pepper) while the Merlot shows off a rich juicy/ jam component. The wine is young and tastes the best mid 2019-2021.
2007 Vintage
Vivino Wine, Bordeaux, Franc (May 2012)
Deep Creek Pinot Noir, 99 POINTS
Beanne, Burgundy, France Pinot Noir Competition (April 2012)
Deep Creek Pinot Noir Reserve, Best In Show, 99 POINTS
Deep Creek Pinot Noir, GOLD MEDAL
Award Of Distinction, Recognized For Being Canada’s First Certified Organic Winery and Being Served At The 80th Annual Oscar Academy Awards.
Vivino Wine, Bordeaux, France (May 2012)
Best 3 2007 Vintage Wines
Lux 2016 Food & Drink Awards, Award for Ice Wine Experts
Corporate Vision Magazine, Staffordshire, England, 2017 Global Excellence Award
4.8 Star Rating On Vivino.com
7th Consecutive Year, Highest Rated Winery In Canada ON Vivino-Worldwide
6th Conseutive Year, Global rating “Top 1% of Wineries”
LuxLife Magazine, Food & Drink Best Range of High Quality Wines 2018
The 2018 Lieutenant Governor’s Wine Awards, GOLD MEDAL
The 2018 National Wine Awards of Canada, GOLD MEDAL
92 points – Beppi Crosariol, Globe and Mail
90 points – Anthony Gismondi
2017
Silver at the BC Lieutenant Governor’s Wine Awards
2017
Silver at the BC Lieutenant Governor’s Wine Awards
2016
Silver at the BC Lieutenant Governor’s Wine Awards
2016
Silver at the BC Lieutenant Governor’s Wine Awards
Silver at the InterVin International Wine Awards
2016
Gold at the BC Lieutenant Governor’s Wine Awards
2017
Vintage 2014
The 2017 Best Of BC Wines, BRONZE MEDAL
2017
Vintage 2014
The 2017 Best Of BC Wines, BRONZE MEDAL
2016
Vintage 2014
The 2016 National Wine Awards Of Canada, SILVER MEDAL
2017
Vintage 2014
The 2017 Wine Align National Awards (Of Canada), BRONZE MEDAL
The 2017 Best Of BC Wines, GOLD MEDAL
2016
Vintage 2013
The 2016 National Wine Awards Of Canada, PLATINUM MEDAL
Vintage 2014
The 2016 InterVin International Wine Awards, GOLD MEDAL
2017
Vintage 2014
The 2017 Wine Align National Awards (Of Canada), BRONZE MEDAL
2016
Vintage 2013
The 2016 InterVin International Wine Awards, BRONZE MEDAL
2016
Vintage 2014
The 2016 National Wine Awards Of Canada, BRONZE MEDAL
2018
Vintage 2016
The 2018 Cascadia International Wine Competition, BRONZE MEDAL
2017
Vintage 2016
The 2017 Best Of BC, BRONZE MEDAL
Vintage 2014
The 2016 National Wine Awards Of Canada, BRONZE MEDAL
2017
Vintage 2015
The 2017 Best Of BC Wines, BRONZE MEDAL
2016
Vintage 2015
The 2016 InterVin International Wine Awards, BRONZE MEDAL
The 2016 National Wine Awards Of Canada, SILVER MEDAL
Vintage 2014
The 2016 All Canadian Wine Championship, SILVER MEDAL
2016
The 2016 National Wine Awards Of Canada, GOLD MEDAL
2015
The 2015 Best Of BC Wine Awards, SILVER MEDAL
2016
Vintage 2012
The 2016 All Canadian Wine Championship, SILVER MEDAL
The 2016 National Wine Awards Of Canada, SILVER MEDAL
2017
Vintage 2015
The 2017 Wine Align National Awards (Of Canada), SILVER MEDAL
2017
Vintage 2014
The 2017 Wine Align National Awards (Of Canada), SILVER MEDAL
2018
Vintage 2015
The 2018 Cascadia International Wine Competition, BRONZE MEDAL
2018
The 2018 Finger Lakes International Wine Competition, BRONZE MEDAL
2018
Vintage 2014
The 2018 Finger Lakes International Wine Competition, BRONZE MEDAL
The 2018 Cascadia International Wine Competition, BRONZE MEDAL
2017
Vintage 2015
The 2017 Best Of BC Wines, SILVER MEDAL
2015
Vintage 2013
The 2015 Best Of BC Wine Awards, SILVER MEDAL
2018
Vintage 2016
The 2018 Lieutenant Governor’s & BC Wine Awards, GOLD MEDAL
2016
Vintage 2013
The 2016 National Wine Awards Of Canada, BRONZE MEDAL
The ‘6 Nations’ Wine Challenge, GOLD MEDAL
2017
Vintage 2014
The 2017 Best Of BC Wines, BRONZE MEDAL
2015
Vintage 2013
The 2015 Best Of BC Wine Awards, SILVER MEDAL
2018
Vintage 2015
The 2018 Lieutenant Governor’s & BC Wine Awards, SILVER MEDAL
2018
Vintage 2017
The 2018 Lieutenant Governor’s & BC Wine Awards, SILVER MEDAL
2017
Vintage 2015
The 2017 Wine Align National Awards (Of Canada), SILVER MEDAL
2015
Vintage 2013
The 2015 All Canadian Wine Championship, SILVER MEDAL
The 2015 Wine Align National Wine Awards, BRONZE MEDAL
The 2015 Best Of BC Wine Awards, GOLD MEDAL
2017
Vintage 2016
The 2017 Wine Align National Awards (Of Canada), BRONZE MEDAL
Vintage 2016
The 2017 Wine Align National Awards (Of Canada), BRONZE MEDAL
2017
Vintage 2015
The 2017 Best Of BC Wines, BRONZE MEDAL
2017
Vintage 2014
The 2017 Best Of BC Wines, SILVER MEDAL
2016
Vintage 2014
The 2016 All Canadian Wine Championship, SILVER MEDAL
The 2016 InterVin International Wine Awards, SILVER MEDAL
The 2016 National Wine Awards Of Canada, SILVER MEDAL
2015
Vintage 2012
The 2015 Wine Align National Wine Awards, BRONZE MEDAL
All Canadian Wine Championship, BRONZE MEDAL
2015
Vintage 2013
The 2015 All Canadian Wine Championship, DOUBLE GOLD
2018
Vintage 2015
The 2018 Lieutenant Governor’s & BC Wine Awards, BRONZE MEDAL
2018
Vintage 2016
Anthony Gismondi & Treve Ring On MFV Wines, 92 POINTS
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 91 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), GOLD MEDAL
John Schreiner On Wine: Okanagan Falls Wineries Tasting, 91 POINTS
2016
Vintage 2015
Anthony Gismondi, Top Ten BC Wines, 92 POINTS
Vintage 2014
John Schreiner Reviews MFV Wines, 93 POINTS
Anthony Gismondi Of The Vancouver Sun, “B.C. Pinot Noirs Snapping Up Burgundy’s Heels”, 93 POINTS
Gismondi Reviews MFV 2014 Pinot Noirs, 92 POINTS
The 2016 National Wine Awards Of Canada, GOLD MEDAL
2017
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), SILVER MEDAL
2017
Vintage 2016
Gismondi Tasting Notes & Reviews, 88 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), BRONZE MEDAL
2016
Vintage 2014
The 2016 National Wine Awards Of Canada, BRONZE MEDAL
Anthony Gismomdi’s Weekly Review, 89 POINTS
2016 WineAlign’s David Lawrason Review, 90 POINTS
Vintage 2013
Ben MacPhee-Sigurdson’s Top Wine Picks – Post Holiday Budget
2015
Vintage 2012
The 2012 Top L’aperitif Wine Pick
Critic’s Pick From ‘The Vancouver Sun’, By Anthony Gismondi, 88 POINTS
Anthony Gismondi, GismondiOnWine Review, 88 POINTS
2017
Vintage 2016
Gismondi Tasting Notes & Reviews, 88 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), BRONZE MEDAL
John Schreiner On Wine: Okanagan Falls Wineries Tasting, 89 POINTS
Vintage 2015
Anthony Gismondi Reviews MFV Wines, 89 POINTS
2015
Vintage 2013
The 2015 WineAlign National Wine Awards, SILVER MEDAL, 89 POINTS
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 89 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), SILVER MEDAL
2016
Vintage 2015
John Schreiner Reviews MFV Wines, 90 POINTS
Vintage 2014
Anthony Gismondi Of The Vancouver Sun, “B.C. Pinot Noirs Snapping Up Burgundy’s Heels”, 93 POINTS
Gismondi Reviews MFV 2014 Pinot Noirs, 89 POINTS
The 2016 National Wine Awards Of Canada, GOLD MEDAL
Claire Sear’s 2016 Review, “Pinot Noir For Valentines Day”
2015
Vintage 2013
The 2015 WineAlign National Wine Awards, GOLD MEDAL, 90 POINTS
Featured In My Wine Canada’s ‘Pair It Up!’.
Kurtis Kolt’s ‘Top Spring Wines’ from MyWineCanada
Vintage 2012
Top 10 Winter Wines In Vitamin Daily
WineAlign’s David Lawrason Review, 89 POINTS
John Schreiner Reviews MFV Wines, 89 POINTS
2018
Vintage 2016
Anthony Gismondi & Treve Ring On MFV Wines, 91 POINTS
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 89 POINTS
John Schreiner On Wine: Okanagan Falls Wineries Tasting, 91 POINTS
Vintage 2012
Tina Gellie’s 10 Picks From Okanagan & Similkameen, 92 POINTS
2016
Vintage 2014
Anthony Gismondi Of The Vancouver Sun, “B.C. Pinot Noirs Snapping Up Burgundy’s Heels”, 93 POINTS
2016 WineAlign’s David Lawrason Review, 90 POINTS
Gismondi Reviews MFV 2014 Pinot Noirs, 90 POINTS
John Schreiner Review, 91 POINTS
Vintage 2013
Decanter Magazine, The World’s Best Pinot Noir (Outside Burgundy), Highly Recommended
John Schreiner’s “The Best Of British Columbia”, 90 POINTS
Vintage 2012
Steven Spurrier, The Decanter Magazine ‘Greatest Selection Of BC Wines’, 91 POINTS
Vintage 2008
John Schreiner’s “The Best Of British Columbia”, 90 POINTS
2015
Vintage 2013
John Schreiner Reviews MFV Wines, 91 POINTS
Featured In The Gray Report, “10 Best Canadian Wines From The Northern Lands”
The 2015 Northern Lands Wine Competition, BEST PINOT NOIR
Vintage 2012
Shelley Boettcher’s Featured Top Holiday Wines
The 2014 Great Northwest Invitational Wine Competition, SILVER MEDAL
2014
Vintage 2012
John Schreiner Reviews MFV Wines, 91 POINTS
WineScore, Daenna Van Mulligen’s Review, 91 POINTS
The 2014 Global Pinot Noir Masters, SILVER MEDAL
2018
Vintage 2017
The 2018 WineAlign National Wine Awards Of Canada, SILVER MEDAL
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 90 POINTS
The 2016 National Wine Awards Of Canada, BRONZE MEDAL
Vintage 2016
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), SILVER MEDAL
John Schreiner On Wine: Okanagan Falls Wineries Tasting, 92 POINTS
Vintage 2014
John Schreiner Reviews MFV Wines, 91 POINTS
2014
Vintage 2013
John Schreiner Reviews MFV Wines, 91 POINTS
2018
Vintage 2016
Anthony Gismondi & Treve Ring On MFV Wines, 91 POINTS
2016
Vintage 2014
John Schreiner Reviews MFV Wines, 92 POINTS
Treve Ring, Top Ten BC Wineries For BC Day
The 2016 National Wine Awards Of Canada, GOLD MEDAL
2016 WineAlign’s David Lawrason Review, 91 POINTS
Vintage 2013
John Schreiner’s “The Best Of British Columbia”, 93 POINTS
Vintage 2012
Steven Spurrier, The Decanter Magazine ‘Greatest Selection Of BC Wines’, 90 POINTS
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 90 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), SILVER MEDAL
2015
Vintage 2013
John Schreiner’s Review, 90+ POINTS
2014
Vintage 2012
Editor’s Choice in ‘Wine Enthusiast’, 90 POINTS
The 2014 Great Northwest Invitational Wine Competition, DOUBLE GOLD
The Globe & Mail, Beppi Crosariol’s Review, 92 POINTS
WineScore, Daenna Van Mulligen’s Review, 90 POINTS
2018
Vintage 2016
Anthony Gismondi & Treve Ring On MFV Wines, 92 POINTS
2017
Vintage 2015
Gismondi Tasting Notes & Reviews, 91 POINTS
The 2017 Wine Align’s National Wine Awards Of Canada (NWAC), GOLD MEDAL
2016
Vintage 2014
John Schreiner Reviews MFV Wines, 92 POINTS
Anthony Gismondi Reviews MFV Wines, 91 POINTS
The 2016 National Wine Awards Of Canada, SILVER MEDAL
2016 WineAlign’s David Lawrason Review, 91 POINTS
Vintage 2013
John Schreiner’s “The Best Of British Columbia”, 93 POINTS
2015
Vintage 2013
John Schreiner’s “The Best Of British Columbia”, 93 POINTS
2014
Vintage 2012
WineAlign’s David Lawrason review, 92 POINTS
WineScore, Daenna Van Mulligen’s Review, 91 POINTS
2012
Featured & Reviewed By John Schreiner
“The complex of this wine has been augmented with the addition of 11% Sémillon in the blend. The wine begins with a fruity aroma – more floral than spicy. There are flavours of lychee and a hint of residual sweetness, nicely balanced with acidity to create a refreshing finish.”
2012
Featured & Reviewed By John Schreiner
“The wine begins with aromas of fresh apple slices. On the palate, there are flavours of apple and melon and herbs. It has a good backbone and bright acidity to give the wine a crisp finish.”
Featured & Reviewed In The Province By James Nevison
“… a vibrant, intense white showcasing bright lemon fruit and floral notes with engaging wet stone, almost savoury undertones. Credit the unique Cerqueira Vineyard on the lower Black Sage Bench near Oliver, then take out the credit card to pay for the perfect paring: takout Shanghai dimplings and drunken chicken.”
Featured & Reviewed In WineAlign By Treve Ring
Cerqueira Vineyard is a special site, gently western sloping on the lower side of Black Sage Road, nestled between Oliver and Osoyoos. The soils are laced with graite cobbles coated with calcum carbonate. Now, I’m not admitting to any rock-licking rumours, but let’s just say that all the wines made from grapes searching for nutrients off these soils have shown to be quite special. The new vintage of Semillon confirms my Cerqueira crush; herbal spice, thorny white wildflower bushes, apricot fuzz and crisp citrus over a textured, focused palate. Chalky shimmery acidity closes out the finish. This wine will continue to improve with age, and I fully intend to revisit in a few years time”.
2012
Featured & Reviewed By John Schreiner
“The wine begins with a lovely aroma of citrus and apple. The aromas are echoed on the palate along with lime and peach. The rich texture was promoted by leaving the wine on lees, without stirring, for five months.”
Vineyard: Born and raised in the sandy streets of East Osoyoos this kid calls Hans Estate Vineyard home. This 10 acre gem is exactly the advantageous start any child could ever want to have when it comes to success; despite the rowdy neighbours.
Tell me about the liquid, please: Luxurious and silky. Deep, dark and delicious. That how it begins and that’s how it ends, but in-between you get loads of dark fruit, eucalyptus and exotic spice aromatics. Enticing and exciting elegance are the 3 e’s you’ll notice about the pallet. Make sure to sit by a fire and make sure your glass if full for up to 6 years.
The wine that has no name, we have dubbed ‘the unicorn’. This is the newest addition to our line-up and sits atop our pantheon of wines. Originally intended to a be a ‘Black Swift’ wine, these few barrels took a different turn in evolution and in classic hatch manner, spontaneity jumped in and this wine was created. Comprised of Cabernet Franc and Merlot from Desert Valley, what struck me about this wine was how different it had become. On paper it was going to be a huge, chewy dark wine. In reality, it’s a structured and powerful wine framed by old world earthy notes and delineated acidity. As someone who has tasted thousands of international wines on top of hundreds of BC wines, this wine is the least ‘BC tasting’ red I’ve ever had, and in all honesty that’s what got me so excited about it. To me, my first impression was off the beat and path Italian. I dug in further, and eliminated Tuscany, but thought Umbria. But the acid and the intensity. After much introspection, I settled on Alto-Adige; to me this our Lagrein or Teroldego. I then smiled, and I nodded. Unfortunately nobody was near me at the time so I looked a pillock, but was chuffed all the same. With this we had a new wine, a new hatch wine at that. We had a new wine that was unlike any other BC wine on top of that, and then I smiled again.
Let’s start with the art: Inspired by Paul’s beautiful ‘Space Vagabond’, this piece featuring the legendary scientist Gerard Kuiper and the now official cat of the hatch, Buttons, seemed like the perfect new addition to the hatch pantheon of intergalactic hobos.
Aw, we love Buttons!: Same. Buttons was Paul’s Aunt and Uncles’ cat who lived near Keremeos. From the stories Paul has told this cat was larger than life and a real character himself.
Cepage, s’il vous plait: 100% Cabernet Franc
Where’d the name come from?: The key word here is ‘Smoke’. These grapes came from Desert Valley in the Golden Mile, where in 2015 wildfires were a major issue in The Okanagan creating very smokey conditions at exactly the wrong time; during verasion when grape babies are the most sensitive. We found the smoke adds an added layer of intensity to the wine and notes that remind me of a peaty Scotch. We want our wines to be authentic reflections of their plot of land, and thus this is the creation of its given climat at that time.
C’est une vin de cépage aussi de terroir?: Mais bien sûr!
With the Dynasty White, extravagant opulence was the goal and combining Chardonnay, Semillon and a dash of Muscat proved to be the winning combination we were seeking. This wine defied vineyards, and it goes beyond the grapes themselves. After fermenting the Chard and Sem in older oak, we allowed this wine to further develop for 9 months in stainless steel barrels on their lees to create a wine of wine up front texture while retaining a sense freshness. The Muscat was an accouterments at the end of the process, and who doesn’t love Muscat.
This Dynasty starts in selected blocks from our two best vineyards deep in the soul of Osoyoos; Monarch Vineyard and the impregnable Hans Estate. For it, we combined Syrah, Malbec and Merlot this vintage. Raised in all new French oak for 18 months, the goal was to make a wine of opulence, texture and most of all, big flavour. Some might describe this wine as a ‘velvet slipper’ and I shan’t disagree. Not that I ever did. The Syrah contributed structure, black pepper and boysenberry while the Malbec rounded it all out with some black cherry charm, luscious pluminess, and both pop out notes of lilac and lavender. Yes, this wine does have it going on. Drink now, or let your Dynasty develop for an eon of your own.
And with this, there were five. This is the 5th installment of our much vaunted ‘hobo series’, and a debut for Gew. Why is Gew a hobo? You go to Alsace, and this grape produces some of the most ethereal wines in the world. Outside Alsace? Hasn’t really happened. This chap though, brings the big aromatics, exotic flavours and rich texture that would make it’s Alsatian cousins proud.
The Muscat grape is the world’s oldest known grape variety. That’s gotta count for something, right? No, because Muscat is seen as a sweet, simple grape that makes wines of that ilk. In wine school, Muscat is always tought as the one wine that tastes the most like it’s grape; but said so as a pejorative. Muscat, typically enjoyed by a yonger, simpler demographic of wine drinker in the bastardized form known to many as d’Asti has further sullied its reputation even more so. We’ve decided to give our Muscat wings and show that it can be a serious wine while remaining playful. Ours is much drier than typical, but it’s literally (if not figuratively) bursting with aromas classic to… Muscat.
And what is old is new, retro is classic or perhaps as George Santayana said once, “Those who cannot remember the past are condemned to repeat it.” For 2017 we return to the formula of Pinot Blanc from the hatch-home and a dollop of Viognier from Osoyoos. The fat fruity honeysuckle tones of Vio meld in perfectly with the fresh, crisp and mineral driven notes that you’ve come to love from our Pinot Blanc.
The evolution continues. Perhaps Ross has reached a new level of existence? And I quote from the internet ‘the offspring of 1 & 2, 3 calls on humans to remember we carry divinity within.’ & ‘As the 3rd of all numbers, 3’s symbolism is the exuberance of life; the spiritual being having a human experience’. While that is absolute twaddle, the valid point is that whatever incarnation Ross might take, it will forever be a symbolic wine full of exuberance and, let’s not mince words here, sensuality. Yeah, that’s nice isn’t?
The hatch ‘Brut Rose’, colloquially known as the ‘OctoBubble’ is a very sentimental wine, due to it being estranged from us for some time in a location almost as obscure and isolated as Elba. The octopus is floating in Champagne while throwing wine barrels with Napoleon stranded on his head. The piece could not capture our feelings about this wine any more perfectly.
A prosecco styled bubbler and for the first time a 100% hatch home creation; this wine is sparkling Pinot Blanc and Noir. This is bubbling B. Yanco mixed with some Rockin’ Ross O and how cool is that? This is a crisp, delicately intense, dry but fruity sparkler made to be enjoyed now and enjoyed often. Only 112 cases made, make sure to get your piece of hatch history now.
Never before have we tasted a wine like this. At once, it’s fat and rich but also blessed with laser-like acidity. You don’t see a wine with this much lusciousness that is also refreshing to drink. Lots of fruit flavours and underpinned by a beguiling sense of minerality. Like the label, this wine is as unique as anything you will ever find.
Cyclops this year is a masterful mixture of Muscat, Pinot Aux and a dollop of the G.
This wine was/is one of the most iconic of all the hatch wines ever made and after much soul-searching and attempted accidental on purpose barrel breaking we finally have a worthy follow-up. Grapes came from Saddle Ridge Vineyard, notable for its prime location on the Black Sage Bench right aside from Black Hills and around the corner from the tip (ask a British friend). Aged for 3+ annums in a mix of American oak puncheons unfurls all the meat, smoke and spice you could want all in a hyper-unique fashion truly unique that exact piece of land. This time around though, the only thing that was broken in the process was the winemaker, but that’s a whole ‘nother story. Give this pup a few years in the cellar.
Grown by a Doctor friend of Jason’s, in fact his affable vet. These grapes from his small, south facing 2 acre vineyard right on the lake in Summerland. ‘You go to Alsace, and this grape produces some of the most ethereal wines in the world. Outside Alsace? Hasn’t really happened.’ I’ve been known to say about this grape variety, especially in BC. This vineyard being close to Jason himself personally, he wanted to take this plot and grape to a next level so he aged the wine in two old French puncheons, were he kept it on their lees for 10 months with daily lees stirring going on. Effectively dry, in the sense it has no sugar, this Gew the way it’s meant to be. This ought to be your holiday time meal wine; this will crush with Turkey and fixings. As an aside, I’ve had 17 year bottle of Gew that Jason made back in the day and it was alive so if that wine can go 17 years, I feel this wine can go at least decade too. How about you have it over the holidays, mull it over then holla at yo boi here and we’ll go from there?
Roussanne is arguably one of the most amazing white grapes and it’s peak can produce some of the finest dry whites in the world. The problem is, it’s hard to grow and harder to vinify so you don’t see much of it. It’s starting to make some in-roads here in the Okanagan which is really exciting as it’s showing some promise. I’ve described Roussanne as being like ‘Chardonnay on steroids’; it loves oak, is super rich and textured. This wine has all the elements of this grape you could ask for with the jasmine, pear skin and honeysuckle framed by the additional texture of older neutral oak. The addition of the Viognier lifts the aromatics and adds an intriguing exotic sense to the wine.
Very drinkable now, I’m genuinely curious to see this wine in 5 years, and then again in 10.
A blend of Merlot, Cab Franc and emotional stability, this wine is big, delicious and you really need to drink it to believe it. You heard the stories, now come try the wine, your life will never be the same!
Arguably one of crowning achievements of western civilization. An ideal wine for friends, enemies or in-laws.
One of the most anticipated releases in the history of wine, the Talking Stories white wine was released to coincide with the Queens Diamond Jubilee. A blend of the most prestigious Pinot family grapes; Gris, Blanc and the upstart and sassy Auexerois; along with pretty much every other white grape grown in BC.
Off with their heads! Now you too can join the revolution as we celebrate ‘liberty, equality, fraternity’ in the newly minted Republic of Franc! A true wine of the proletariat, this Franc has democratic notes of mulberry, coffee and hints of anise tinged violets. This leads into a proportional representation of fine lingering tannins and an incredibly re-electable finish.
PALATE: A rich attack of cassis, blackberry and wild sage carries through to the mid-palate where finely integrated tannin builds along with a beautiful acidity helping to keep the wine fresh and lively through the lingering finish.
WINEMAKING: The Cot Noir was harvested on October, 4th, the Petit Verdot on November 4th and the Cabernet Sauvignon came off last on November 10th. Each vineyard was hand harvested at its optimal balance of sugar, acidity, and phenolic ripeness before being brought in for destemming. Before fermentations kicked off, a portion of the fruit was foot trodden in bins before being transferred to tanks for a 5-7 day cold soak. Once fermentation was under way and depending on individual needs, pump overs increased to 3-4 times daily.
The length of post fermentation maceration was determined through multiple tastings per day and varied between tanks. This way we found the peak evolution in mouthfeel and tannin integration while minimizing any bitterness and harsh astringency. At this peak, tanks were immediately drained. After 18 days on skins, the Cot Noir was drained and pressed to barrel for malolactic fermentation, followed by the Petit Verdot at 21 days, and Cabernet Sauvignon at 29 days. After 3 months in barrel, we meticulously tasted several options before reaching the final blend. The wines were racked to tank for blending and put back to barrel for another 17 months before being racked to tank in prepatation for bottling unfined and unfiltered.
The Merlot for the 2016 Cabernet Sauvignon Merlot was hand harvested from the Jose Vineyard in Osoyoos and from our estate vineyard on the Skaha Bench, with the Cabernet Sauvignon components from the Suncrest Vineyard in Oliver, followed again by the fruit from the Jose Vineyard in Osoyoos and our neighbours on the Skaha Bench. After 14 months in a mix of French, American and Eastern European oak the blend reached its ideal profile of structure and body, creating a wonderful vintage.
Our 2016 Merlot is a blend from four different vineyards, each contributing a unique profile to the final wine. The fruit from the Carlson Vineyard in Oliver contributed great ripeness and a rich mouthfeel, while the fruit from the Ashe and Jose vineyards in Osoyoos gave us tremendous fruit and structure, while our estate vineyard Merlot provided great balance and freshness to the wine. Each block was hand harvested and brought to the winery where it was destemmed into tank without crushing. After four to five day cold soaks, during which time the juice was pumped over once daily, the fermentations kicked off and pump overs were increased to two or three times daily, depending on the needs of the individual fermentations.
The grapes for the 2016 Syrah were sourced from the Lloyd (Syrah and Petit Verdot), House (Syrah), Redbrick Vineyards (Syrah), Crespo (Viognier), Suncrest (Viognier), and Parker (Roussanne) Vineyards. In the winery, all of the fruit was destemmed but not crushed, before being moved to a mix of open and closed-top tanks for a five day cold soak before fermentation kicked off. The Viognier, Roussanne, and Petit Verdot portions were co-fermented along with Syrah from the Lloyd Vineyard. During fermentation the juice was pumped-over or punched down two to three times daily, depending upon the needs of the tanks. Once maceration was complete, a portion of the free run wines were drained from each tank directly to barrel for malolactic fermentation, while the remainder was transferred to tank for MLF before being put down to barrel. The oak is a mix of 63% French and 37% American, with 22% of the oak being new. The wine was in barrel for 18 months before being racked to tank in preparation for bottling.
Our 2017 Big Bang Theory is a joyful blend of six different varietals. Big Bang Theory brings together fruit from Okanagan Falls down to Osoyoos. Each lot of fruit is hand harvested as it reaches peak maturity and is brought into the cellar where the lots are vinified separately before being assembled to create the final blend. Over the course of our blending trials we decided to include a portion of 2016 Merlot that had been in barrel for 14 months to help drive the richness and structure of the wine while still allowing the 2017 wines to show their character.
Our two blocks of estate grown Pinot Gris were harvested on September 19th and September 25th, with the balance of the fruit coming from our neighbours on the Skaha Bench, Matheson Creek Farms, on October 3rd. Each block of Pinot Gris was hand harvested before being destemmed, with some of the fruit being left on the skins for a three hour cold soak before being drained and pressed to a stainless steel tank for a long, cool fermentation, and others were pressed immediately following destemming. Once fermentation was complete and all of the components were stable, we went through several options before assembling the final blend. The cellar team worked hard to preserve the fresh, vibrant character of the wine from grape all the way into the bottle.
The 2017 Hatfield`s Fuse is a cornucopia of flavours made with twelve different grape varieties. Hatfield`s Fuse is a blend of fruit from our estate vineyard in Okanagan Falls, as well as fruit from Oliver and down to Osoyoos. Each lot of fruit is harvested separately as it reaches a perfect balance between flavour, sugar, and acid. When it reaches the winery, the fruit is destemmed, but not crushed, before being pressed to tank. Every fermentation is managed individually, giving the cellar team a broad palette with which to blend the final wine.
At its best, cool-climate Pinot Noir is bright, focused, and elegant by nature. In a hot vintage, this Pinot Noir can also be powerful and incredibly perfumed and complex. While we draw our inspiration from the wines of Burgundy, it is the lesser-known villages of Fixin, Santenay, and Mercurey that are most influential. Our Reserve Pinot Noir is a clonal selection, with the grapes sourced from select vineyard sites on the Naramata Bench and Summerland. These vineyards have been chosen for their qualities belonging to the smaller berried Dijon clones, and we have supplemented their tendencies for finer tannins and floral aroma through meticulous canopy management and low yields. Our approach to this wine is vineyard based and, as such, our winemaking process is relatively simple. We employ a clean, simple ferment followed by a gentle pressing, and the wine is aged for 8 months in select Burgundian barriques. The wine is further aged for twelve months in bottle before release.
JoieFarm makes A Noble Blend in the spirit of Edelzwicker or Gentil, the traditional Germanic varietal blend of the Alsace region of France. The literal translation of Edelzwicker is “a noble blend” – Noble, is also proudly Heidi’s family name. The original intent in choosing to produce this proprietary blend was the knowledge that many of the oldest plantings in the Okanagan Valley are Germanic varietals which have proven to be extremely successful in this climate. Blending allows us to utilize the different characteristics of each variety (or of the same variety from different sites) in order to help us achieve natural balance as well as adding greater complexity to the wine. This wine was created out of respect for old-world traditions while learning how to make wine in our relatively young, new- world winemaking region. The 2017 ‘A Noble Blend’ is a classic blend of Gewürztraminer, Riesling, Pinot Auxerrois, Pinot Blanc and Muscat.
Our limited release 2016 Viognier is a special wine which was inspired by a single vineyard site in Summerland which is a long-term land lease for JoieFarm. This vineyard site is home to our Reserve Pinot Noir grapes as well as eight long rows, about 1 acre, of Viognier. Since these grapes are farmed by our viticulture team with great care, we decided to make a very special wine with them. Frustrated by the difficulty of achieving ripe and lush Viognier at the 50th parallel (Viognier requires the most degree days to ripen of any varietal) we executed a ruthless vineyard program, cropping the vines to a very low yield, by removing their shoulders and bottoms of all the clusters. Viognier is known to be a long, lanky cluster which is difficult to ripen evenly. Our program was a success, achieving ripeness in the vineyard while maintaining brisk natural acidity. We were thrilled with the flavours in the must which came into the winery. We therefore decided to give the juice special barrel fermentation in neutral wood. The primary and secondary fermentation happened here. Monthly battonâge was applied to the wine to keep it fresh and briny. The wine sat on its original ferment lees through the spring and early summer until it was bottled in July 2016. To celebrate the exotic character of this Viognier we gave this wine a special label designed by Dale Nigel Gobel which accents its lush character with a gilded honeysuckle image.
Nice floral and pear and mango aromas with a hint of spice and lychee flavours with a nice balanced finish with lingering flavours of red apple and citrus.
TASTING NOTES This vintage Port Style wine displays aromas of fig, prunes and blackcurrant. The rich mouthfeel delivers a long and complex finish with flavours of black cherry and a subtle spiciness.
WINEMAKING Estate Merlot grapes were destemmed and crushed with a 5 day cold soak prior to fermentation. Spirit was added to stop the fermentation about 2/3 to completion. The wine was pressed, allowed to settle then racking into neutral oak barrels. It was barrel aged for 36 months prior to bottling.
Deep ruby in colour, our 2014 vintage boasts an enticing bouquet of eucalyptus, Okanagan sage, and cherry. The twenty one months in 100% French oak lends a soft coffee and cocoa flavour profile to this wine. Velvety tannins and a round mid-palate allow this medium bodied wine to have both structure and softness.
A delicious wine with creamy texture but a crisp finish. It has an amazing blend of marmalade, raspberry, brioche, white almond, ginger, lime.
At the winery the fruit was fed directly into the press with an ensuing long gentle pressing employed. Only the finest, purest juice from the early stages of the pressing was used for this wine with the more astringent so called “hard press” kept separate. A long cool fermentation began in stainless steel vessels where it remained for most of the ferment. The must was then transferred to 100% French oak (22% new) to complete fermentation. The wine was left “sur lees” for 11 months without battonage. A natural malo-lactic fermentation occurred in late spring. The wine is unfined and coarsely filtered.
The Pinot Noir “Old Block” as it is affectionately called, is one of the original vineyard plantings in 1994 and is part of the largest block of Pinot Noir at our estate vineyard on McLean Creek Road. The wine spent 11 months in 100% French oak barrels (30% new). This wine has all the components to allow it to age gracefully, up to 10+ years.
Juicy red currant fruit, sweet ripe raspberry jam, lovely salty note and bright florality, with a brisk rinse of pink peppercorn and spice. This is sourced from the McLean Creek Road Vineyard in OK Falls, and Anarchist Vineyard in , along with fruit from Naramata Bench, and East Kelowna’s Teasdale Vineyard. After maceration, this was gently pressed and then spent ten months in older French oak. Lovely sapid squeeze on the grippy finish. For current consumption.
Our inaugural sparkling has a fine and persistent mousse thanks to the traditional method secondary fermentation in the bottle. On the nose the wine is subtle with elements of green apples and crushed rocks. Clean, crisp, and fresh palate with mineral notes wrapped in flavours of orchard apples and pears, finishing with a rich and creamy texture from the extended bottle age. The wine is dry from start to finish making it the perfect aperitif wine.
At the winery the fruit was fed directly into the press with an ensuing long gentle pressing employed. Only the finest, purest juice from the early stages of the pressing was used for this wine with the more astringent so called “hard press” kept separate. A long cool fermentation began in stainless steel vessels, employing indigenous and cultured yeast where it remained for most of the ferment. The must was then transferred to 100% French oak (18% new) to complete fermentation. The wine was left “sur lees” for 11 months without battonage. A natural malo-lactic fermentation occurred in late spring. The wine is unfined and coarsely filtered.
Light toasty, dark cherry nose. Dry, medium plus body, with some minerality. Ripe raspberries, red cherries and some vanilla. Pepperiness sneaks in mid palate to finish.
We used 15% whole clusters in this beautiful single vineyard wine from our home vineyard in Okanagan Falls. The wine went through a wild fermentation process before being transferred to 100% French oak (25% new) for 11 months. Approachable, softer and more fruit driven than previous vintages. Fruit forward with notes of plums, figs, violets, barnyard and caramel. 650 cases produced. Enjoy this wine now or cellar for 10 or more
At the winery the fruit was fed directly into the press with an ensuing long gentle pressing employed. Only the finest, purest juice from the early stages of the pressing was used for this wine with the more astringent so called “hard press” kept separate. A long cool fermentation began in stainless steel vessels, employing indigenous and cultured yeast where it remained for most of the ferment. The must was then transferred to 100% French oak (18% new) to complete fermentation. The wine was left “sur lees” for 11 months without battonage. A natural malo-lactic fermentation occurred in late spring. The wine is unfined and coarsely filtered.
The wine was crafted from a southwest-facing heritage block of vines planted on our estate McLean Creek Road Vineyard in 1994 with cuttings hailing from Germany. The vineyard is comprised of alluvial and glacial deposits making up a mix of gravel and sandy loam and is well-suited to this variety, allowing us to craft a beautifully aromatic, food-friendly Gewürztraminer. Drink now through 2020.
This multi-layered blend is predominately Merlot with enhancements of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. The aromas feature plum, blackberry, and cedar. These pleasures are followed by flavors of ripe plum, raspberry, coffee, chocolate and vanilla. This wine has a soft velvety mouth feel and a complex long lingering finish that is cushioned by juicy velvety tannins.
Multi-layered Meritage delivering seamless pleasure and lasting length. The nose features elements of raspberry, olives, tobacco and coffee followed by flavors of ripe plum, coffee bean, vanilla and spicy oak cushioned by juicy velvety tannins.
Fragrances of lively lemon zest, nectarine and pineapple are followed by flavors of citrus, tropical fruit and earthly minerals with a toasty buttery long finish.
Row 128 is winemaker George’s favorite area in the vineyard; the view is breathtaking, the plants are vigorous, a peaceful energy envelops you. The wine has seductive aromas of cherry, mint, olive and leather, followed by a soft mouth-feel, flavours of plum, chocolate, and blueberry and a lingering finish.
Defined by its delicate fragrance, the 2013 Pinot Noir embodies the true essence of this classic varietal. Enticing aromas of strawberry, cherry, and soft black tea unlock integrated flavors of ripe raspberry and red current on the mid palate with a subtly smooth exotic and seductive finish of cinnamon and nutmeg.
This multi-layered blend is predominately Cabernet Sauvignon with enhancements of Merlot, Cabernet Franc, Petit Verdot and Malbec. The aromas feature blackberry, violet, tobacco, olive and coffee bean, cocoa, vanilla and spicy oak. This wine has a soft velvety mouth feel and a complex long lingering finish.
The perfect end to a perfect day. Smooth and sweet, this wine offers an alluring palate of ripe blackberries, plums, black cherries, nutmeg and cinnamon. Lingering hints of violets appear at the finish to complete this complex and supple wine. Made from 100% natural Merlot grapes, fortified with Grappa at 87.6% ABV. This wine has been aged in Oak for 2 years. For those looking for a less sweet option, this is your dessert wine. Enjoy with chocolate, candied fruits, cheeses and sunsets everywhere.
These grapes were left to hang until early November from our 2 acre block, just north of Oliver. Our Syrah brings forth ripe, dark berry fruits and blackberry compote. These wonderful aromas and flavours are further expressed with aged cigar box and tobacco spiciness, developed from spending 18 months in 25% new and 75% second-use French barrels. Soft, dry tannins and a smooth finish make this Syrah compliment dishes like braised lamb and pan roasted venison.
A vibrant wine that launches out the glass with aromas of raspberries, red currants and violets. The juicy palate brings together berries, red plums, black cherries, a hint of sage and finely ground spices that build to a final flourish of violets. The tannins are fine-grained and ripe, adding to the velvety, supple texture and helping to deliver a fruity wine that honours its south Okanagan roots. Enjoy this fabulous natural Sage Hills Merlot with lamb or portabello mushroom burgers.
Beautifully expressive Pinot Noir embracing complex aromas of dried cocoa, black currant, blueberries and savoury spices. This wine is wonderfully balanced, juicy and has lively fruit structure wrapped in fine, smooth tannins. There are subtle hints of oak integration as it is aged in new French oak for three months, then an additional 6 months in second-use French barrels. This 100% estate grown Pinot Noir can be enjoyed now with so many dishes, but you may want to try a cedar plank salmon or cherry-glazed duck breast.
Like a kiss of sunshine in your glass. Fresh strawberry and currant aromas surrounded by allspice herbaceousness and marmalade zesty sweetness. The natural Syrah grapes were sourced from 2 Acre Block at Covert Farm in Oliver. The mouth-quenching acidity and fresh intensity of this wine makes it so easily paired with many culinary dishes. Try a grilled salmon salad with strawberry vinaigrette dressing, or with crab, shrimp and scallops — seafood loves this Rosé.
For aromatic wine lovers – look no further! Using natural grapes from three parcels of Sage Hills Estate Vineyard and Angela’s Vineyard, classic Gewürztraminer character shines through with lychee and rose petal as well as sweet orange blossom, mandarin orange zest and honey. Bright, fresh acidity and minerality elevate this wine to new heights. This wine pairs well with a sunny day or with an apple/lamb sausage or pork stir-fry.
Orange is the new white. We’ve used the ancient process of leaving white grapes in contact with the skins to start fermentation, incubating our own natural yeasts strains from the vineyard for a one of a kind Orange Wine. The 100% natural Pinot Gris grapes give the wine an inviting deep strawberry-pink hue, a full body and a savoury explosion of smoke, spice and tropical fruit with a hint of peateness. Super-flexible at the table, this wine pairs well with big flavours like Indian curries and Moroccan cuisine, and – thanks to the tannins – can be enjoyed with charcuterie and smoked meats.
It is easy to understand why Pinot Gris is the darling of the Okanagan Valley. You find such pleasant aromas of grapefruit and pineapple bursting from the heart of this wine. This wine is partially fermented on its skins, which gives it a golden hue in the glass while developing roundness to the palate. The fruit is carefully harvested from the estate’s Ghost Pines Vineyard in Peachland which lends to the balance of ripeness and vibrancy in this wine. Fresh, local seafood will pair well with this Pinot Gris. Thoughts turn to seared scallops in a Thai cream sauce, and crab in black bean sauce.
Rose quartz colour with aromas of strawberries and rhubarb and fresh roses. Flavours of pink grapefruit and watermelon burst through with lovely notes of lime zest on the mid palate. This rosé offers a silky smooth mouthfeel and a taste much like delving into a strawberry parfait. This bright and racey wine finishes long and refreshes the palate with a taste of strawberries & cream.
Rich boysenberry purple splashes in the glass. Aromas of blueberry and licorice tempt your senses with elements of vanilla and violets. Blackberries and tobacco develop on the palate while sage and petrol roll into soft round tannins on the finish. This distinctive Syrah is an exquisite accompaniment to robust meat dishes.
Honey yellow in colour, with intriguing aromas of candied almonds, orange blossom, and butterscotch. This wine’s elaborate avour pro le develops with every sip. The palate is greeted with warm apple torte. Pleasant peach and pineapple avours along with vanilla bean and vivid coconut linger. Light French oak barrel aging adds avours of pecans to the wine’s long, silky finish.
Aromas of plum, cherry and a hint of strawberry jam with underlying tones of light oak, vanilla and toee. Soft silky tannins with a medium bodied structure with nice flavours of blueberry and blackberry to finish the wine. Lingering notes of cedar and plums on the palate.
A classic expression of Cabernet Sauvignon with aromas of ripe blackberry, fresh sage, and cloves accented by a floral lift. The refined palate is mineral driven with a supple texture, bright currant flavours,and well-balanced toasted oak. The finish is long, charming, and persistent.
Generous aromas of ripe black plum and violets are complemented by subtle nutmeg and cinnamon. The dense, plush palate reflects the gravel minerality of Arise Bench with juicy wild blackberry flavours and integrated toasted oak. Elegant and well-structured, the finish is long and pronounced.
Harvested from the 6th crop of Riesling on Margaret’s Bench, and Latin for pretty or fine, Decora is an intensely aromatic Riesling that whets the palate with mouth-watering acidity. Showing delicate spice, floral, and stone fruit aromas, Decora displays pronounced flavours of citrus, mineral, and stone fruit, creating a wine of outstanding vivacity, delicacy, elegance, and style.
R&D Red Blend is a rich, bold, Merlot-dominant red blend of exceptional quality from the Golden Mile Bench.
R&D Rosé Blend is a fresh, elegant, delicately styled rosé of exceptional quality from the Golden Mile Bench.
Bleeding off a portion of juice from each of Culmina’s best Bordeaux-red varietal lots, Saignée is a bright and characterful rosé from select Bordeaux varietal micro blocks on the Triggs’ family estate. Subtle herb and mineral aromas coalesce with nuanced, savoury red fruit to form a classically-styled rosé reminiscent of its bigger Hypothesis sister; one of outstanding vivacity, beauty, elegance, and style.
Latin for incomparable, unprecedented, or ‘only’, Unicus represents the Okanagan Valley’s first Grüner Veltliner. Harvested from Margaret’s Bench – one of the highest vineyards in the Okanagan – Unicus displays lifted mineral, herbs, citrus, and stone fruit aromas, combined with distinctive white pepper and grapefruit flavours, creating a wine of outstanding originality, interest, elegance, and style.
Displaying characteristic aromas of ripe Okanagan apple, minerality, and toast alongside subtle notes of matchstick, marzipan, and sweet spice. A bright, malic palate follows, showcasing chalky minerality with fresh green apple, roasted chestnut, and freshly grated nutmeg flavours. The chalky, textural finish is fresh and persistent.
Deep in colour and intensity, Hypothesis represents the Triggs’ culmination of efforts to create an icon quality wine from select micro blocks off their Golden Mile Bench estate. A rich, bold, and terroir-driven blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, Hypothesis displays abundant spice, floral, and dark fruit aromas, enveloping the palate with its dense structure, toasted oak, fine tannins, cassis flavours, and a long, persistent finish, to create a wine of outstanding power, beauty, elegance, and style.
Sourced entirely from the new Chardonnay vines planted on Margaret’s Bench in 2011, Dilemma represents the difficult decision to deciding to rip out the old block of Chardonnay on Arise Bench. Showcasing mineral and spice aromas, Dilemma is framed by lovely oak, caramel, and butter flavours, a luscious body, and a long, fresh finish, creating a wine of outstanding finesse, beauty, elegance, and style.
Latin for incomparable, unprecedented, or ‘only’, Unicus represents the Okanagan Valley’s first Grüner Veltliner. Harvested from Margaret’s Bench – one of the highest vineyards in the Okanagan – Unicus displays lifted mineral, herbs, citrus, and stone fruit aromas, combined with distinctive white pepper and grapefruit flavours, creating a wine of outstanding originality, interest, elegance, and style.
A lively mix of fresh young garden strawberries, guava and yellow bell pepper seamlessly combine for this perfect crowd pleaser. The long refreshing finish comes from the touch of silky Pinot skin tannin extracted from our long and slow ferment.
A full bodied wine from a dry vintage in the central Okanagan Valley that first shows off fully developed flavours of dark red fruits like ripe Staccato cherry, black raspberry, and blackberry. Dried rosemary and sage, saffron, and truffle explode to take over the mid palate blend seamlessly with earthy minerality. A fresh, vibrant and poised Pinot Noir.
PALATE: This beauty showcases and unwaves fully developed flavors of dark red fruits of cherry, black raspberry and blackberry. As you smoothly sip, this one will leave nothing but beautiful dried rosemary and sage, saffron and truffle notes to take over the mid palate blend seamlessly with earthy minerality.
DRINK WITH: Pairings include lamb, tenderloin, venison, west coast salmon species, tuna, marlin, seasoned mushrooms, truffle baby potatoes, and beets. Hardened artisan cheeses and aged meats always blend well with our pinot. Hi-pour into burgundy aromatic glasses between 12 and 16 degrees Celsius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting is not necessary but some air will expand the flavor profile sooner in the glass and allow for the wine to warm to drinking temperature sooner.
The mouth is in for a treat as only the best Riesling components come together in this 2016 offering. Lime leaf, pear, and white Rainier cherries greet upon entry. Green apple and pronounced granite mineral elements finish off with racy acidity and tension completing what will likely again be the must have Riesling of 2016.
Sweet navel orange, Meyer lemon and dominant peach flavours provide a welcome entry. Lemongrass and Bartlett pear chime in to produce a cornucopia of fruit characters that are accentuated by creaminess from the 20% of fruit that was French oak fermented.
Well ripened and sugar filled fruit resulted from a hot summer. Fruit was whole bunch pressed at a light bar to preserve aromatics and give us clear juice which was fermented directly in rare 100% French oak barrels. A natural spring malolactic fermentation occurred during April- June which developed the wines depth of character and fantastic length. The wine was in barrel for a total of 11 months before blending.
Concentrated tropical melon fruits present themselves first and foremost. Lilikoi, orange marmalade jam and Kiwifruit are also represented in a mouthful of flavours open to other interpretation as this vintage is showing so many interesting characters coming from our unique clay soils that this wine is predominantly planted in. There is a nice long line of acid start to finish to integrate the wines slight sweetness and tropical personality.
Vintage 2015
The 2016 Gold Medal Plates In Edmonton, BEST IN SHOW
Vintage 2015
Featured & Reviewed By Jamie Goode: 92 POINTS
Vintage 2015
The 2017 Canadian Wine Awards, DOUBLE GOLD
Vintage 2012
Featured & Reviewed By Rick Van Sickle, “Top 10 BC Wines Of 2015” 93 POINTS
Vintage 2011
Featured In The Westender, Michaela Morris’ “The 5 Best Wines From BC”
Featured & Reviewed By Anthony Gismondi, 90 POINTS
Featured & Reviewed By Tim Pawsey, 91 POINTS
Vintage 2011
Featured & Reviewed By Anthony Gismondi 89 POINTS
Featured & Reviewed By John Schreiner, 92 POINTS
Featured & Reviewed By Rick VanSickle, 91 POINTS
Vintage 2013
Featured & Reviewed By Rick Van Sickle, “Top 10 BC Wines Of 2015” 93 POINTS
Vintage 2013
Featured & Reviewed By Peter Vetsch, 92 POINTS
Vintage 2011
Featured & Reviewed By Rick VanSickle, 90 POINTS
Vintage 2013
Featured & Reviewed By Rick VanSickle, “Top 10 BC Wines Of 2015” 91 POINTS
Vintage 2011
Featured & Reviewed By Rick VanSickle, 88 POINTS
Featured In The Tomato, “36 Hours In The South Okanagan”
Vintage 2016
The 2017 Cascadia Wine Competition, WINNER
Featured & Reviewed In Winesinniagara, Rick Vansickle’s “All That Glitters” 91 POINTS
Featured In Western Living Magazine, “Five Most Beautiful Wineries Of The Okanagan”
Vintage 2012
Featured & Reviewed By John Schreiner
“The wine begins with a lovely aroma of citrus and apple. The aromas are echoed on the palate along with lime and peach. The rich texture was promoted by leaving the wine on lees, without stirring, for five months.”
Vintage 2012
Featured & Reviewed By John Schreiner
“The wine begins with aromas of fresh apple slices. On the palate, there are flavours of apple and melon and herbs. It has a good backbone and bright acidity to give the wine a crisp finish.”
Featured & Reviewed In The Province By James Nevison
“… a vibrant, intense white showcasing bright lemon fruit and floral notes with engaging wet stone, almost savoury undertones. Credit the unique Cerqueira Vineyard on the lower Black Sage Bench near Oliver, then take out the credit card to pay for the perfect paring: takout Shanghai dimplings and drunken chicken.”
Featured & Reviewed In WineAlign By Treve Ring
Cerqueira Vineyard is a special site, gently western sloping on the lower side of Black Sage Road, nestled between Oliver and Osoyoos. The soils are laced with graite cobbles coated with calcum carbonate. Now, I’m not admitting to any rock-licking rumours, but let’s just say that all the wines made from grapes searching for nutrients off these soils have shown to be quite special. The new vintage of Semillon confirms my Cerqueira crush; herbal spice, thorny white wildflower bushes, apricot fuzz and crisp citrus over a textured, focused palate. Chalky shimmery acidity closes out the finish. This wine will continue to improve with age, and I fully intend to revisit in a few years time”.
Vintage 2012
Featured & Reviewed By John Schreiner
“The complex of this wine has been augmented with the addition of 11% Sémillon in the blend. The wine begins with a fruity aroma – more floral than spicy. There are flavours of lychee and a hint of residual sweetness, nicely balanced with acidity to create a refreshing finish.”
Vintage 2014
The 2018 Lieutenant Governor’s Awards, GOLD MEDAL
Vintage 2014
The 2018 All Canadian Wine Championships, GOLD MEDAL
Vintage 2015
The 2018 All Canadian Wine Championships, GOLD MEDAL
Vintage 2014
The 2018 Lieutenant Governor’s Awards, GOLD MEDAL
Vintage 2009
The 2018 Lieutenant Governor’s Awards, AWARD OF EXCELLENCE
2018 Painted Rock Winery
The 2019 InterVin’s International Winery Of The Year
The Georgia Straight Golden Plates: WINNER
2017 Painted Rock Winery
Featured In Decanter Magazine, Steven Spurrier’s “Expert Choice Of British Columbia Wines”
Featured In City Style & Living Magazine, Dr Roomkin Maharaj’s “Sipping & Eating The Okanagan”
Featured In Vancouver Magazine’s “The Okanagan’s 8 Most Stunning Wineries”
2016 Painted Rock Winery
Featured In Sommjournal, Steven Spurrier’s “The Best Of British Columbia”
Featured In WineBusiness’s “Quartz Floor Hits The Right Notes At Award Winning Painted Rock Estate Winery In Okanagan Valley”
Featured In John Schreiner’s “Okanagan Falls Wineries Come To Town In 2016”
2015 Painted Rock Winery
Featured In The Drinks Business, Rupert Millar’s “BC Wineries Up BC’s Presence”
Featured & Reviewed By JaniceRobinson.com
Featured In South Of Okanagan Wine & Food, Derrick Rozdeba’s “In Search Of Big Reds”
2014 Painted Rock Winery
Featured In Montecristo Magazine, Jim Tobler’s “Painted Rock Estate Winery Tasting Room”
Featured In Wedding Bells, “30 Loveliest Wedding Venues Of 2014”
Featured In ARCHITECT Magazine, “Winery Tasting Room Designed To Reflect Lakeside Setting’s Natural Beauty
Featured In Western Living Magazine, Neal McLennan’s “Most Beautiful Okanagan Wineries”
Featured In BC Wines And Wineries, Food & Wine Festivals, Time Pawsey’s “Okanagan Falls: More Than Just A Pretty Place”
Featured In Eater, Nikki Bayley’s “48 Hours In Penticton: Where To Eat & Drink”
Featured In Vines Magazine, Christopher Water’s “Rock Star Winery Of The Year”
Featured In Winnipeg Free Press, Ben Macphee-Sigurdson’s “Spotlight On Painted Rock Estate Winery”
Featured In 30 Day Adventures, Marc Smith’s “Where Ultra-Modern Meets BC Wine Country”
2013 Painted Rock Winery
Featured In Russel Ball’s “Adventures In BC Wine”
Featured In BC Business Magazine, John Schreiner’s “The Second Coming Of BC Wineries”
Featured In Scouts Magazine, Andrew Morrison’s “First Look At Painted Rock Estate Winerys Brand New Tasting Room”
Featured In The Wine Diva, Daenna Van Mulligen’s “British Columbia’s Best”
2012 Painted Rock Winery
The 2012 Wine Access Canadian Wine Awards, #1 WINERY IN BC
Vintage 2015
The 2018 Steven Spurrier Selection
The 2018 WineAlignNWAC, GOLD MEDAL
Decanter Magazine’s Featured “Exciting Canadian Wines To Try”
Vintage 2014
The Globe & Mail Featured, “Eight Wonderful Choices Of Canadian Red”
Features In The Vancouver Sun, Anthony Gismondi’s “Top 25 B.C. Wines For Summer”
Vintage 2015
The Globe & Mail Featured Wine, 94 POINTS
The BC Iconic Red’s Tasting, 4th PLACE
Featured In The Decanter, James Button’s “Ten Canadian Wine Recommendations”
Vintage 2009
The 2012 Decanter World Wine Awards, SILVER MEDAL
The 2012 Lieutenant Governor’s Awards For Excellence In British Columbia Wines
Vintage 2012
Featured In Calgary Avenue Magazine, Tom Firth’s “Six Cult Wines Of The Okanagan”
Vintage 2014
Featured In The Vancouver Sun, Anthony Gismondi’s “Blending In”
Vintage 2015
The 2018 BCLGWA, GOLD MEDAL
The Globe & Mail Featured Wine, 92 POINTS
Featured In The Vancouver Sun, Anthony Gismondi’s “Wines Of Winter”
Vintage 2013
Featured In The Globe & Mail, Beppi Crosariol’s “Painted Rock Syrah 2013, British Columbia”
Vintage 2015
Featured In The Vancouver Sun, Anthony Gismondi’s “You Say Shiraz, I Say Syrah”
Vintage 2011
Featured & Reviewed By Anthony Gismondi, 90 POINTS
Featured In Tasting Room Confidential, Nancy Baye’s “Painted Rock’s 2011’s Made Me Red”
Vintage 2013
Featured In Western Living Magazine, Neal McLennan’s “12 Essential Okanagan Wines”
Vintage 2010
Featured In Globe & Mail, Beppi Crosariol’s “Painted Rock Syrah, 2010”, 91 POINTS
Vintage 2009
The 2012 Syrah Du Monde, SILVER MEDAL
The 2012 Lieutenant Governor’s Awards For Excellence In British Columbia Wines
Vintage 2013
Featured In The Vancouver Sun, Anthony Gismondi’s “Go South For More Okanagan Valley”
Vintage 2011
Featured In Tasting Room Confidential, Nancy Baye’s “Painted Rock’s 2011’s Made Me Red”
Vintage 2015
The 2017 Dan Berger’s International Wine Competition, SILVER MEDAL
The 2017 Pacific Rim Wine Competition, BRONZE MEDAL
Vintage 2012
The 2017 BC Wine Awards, BEST IN SHOW
The 2017 New World International Wine Championships, SILVER MEDAL
The 2017 Pacific Rim Wine Competition, SILVER MEDAL
The 2017 Decanter World Wine Awards, BRONZE MEDAL
The 2017 Pacific Rim Wine Competition, BRONZE MEDAL
Vintage 2012
The 2016 National Wine Awards, SILVER MEDAL
Vintage 2013
The 2016 National Wine Awards, BRONZE MEDAL
The 2016 BC Fall Festival Awards, BRONZE MEDAL
Vintage 2013
The 2016 International (UK) Wine & Spirit Competition, BRONZE MEDAL
Vintage 2013
The 2017 New World International Wine Championships, SILVER MEDAL
The 2017 Pacific Rim Wine Competition, SILVER MEDAL
The 2017 Dan Berger’s International Wine Competition, SILVER MEDAL
Vintage 2013
The 2016 Los Angeles International Wine Competition, SILVER MEDAL
The 2016 San Francisco International Wine Competition, SILVER MEDAL
The 2016 Pacific Rim International Wine Competition, BRONZE MEDAL
The 2016 Intervin International Wine Awards, BRONZE MEDAL
Vintage 2013
The 2016 Pacific Rim International Wine Competition, SILVER MEDAL
The 2016 New World International Wine Championships, SILVER MEDAL
The 2016 International (UK) Wine & Spirit Competition, BRONZE MEDAL
The 2016 San Francisco International Wine Competition, BRONZE MEDAL
The 2016 Intervin International Wine Awards, BRONZE MEDAL
Vintage 2012
The 2016 All Canadian Wine Championships, GOLD MEDAL
Vintage 2014
The 2016 Okanagan Spring Wine Festival, SILVER MEDAL
The 2016 Okanagan Life, SILVER MEDAL
Vintage 2012
The 2015 Los Angeles International Wine Competition, BEST IN CLASS / GOLD MEDAL
Vintage 2013
The 2016 International (UK) Wine & Spirit Competition, SILVER MEDAL
Vintage 2015
The 2017 New World International Wine Championships, SILVER MEDAL
The 2017 Dan Berger’s International Wine Competition, BRONZE MEDAL
Vintage 2015
The 2016 San Francisco International Wine Competition, SILVER MEDAL
The 2016 BC Fall Festival Awards, SILVER MEDAL
Vintage 2015
The 2017 New World International Wine Championships, SILVER MEDAL
The 2017 Pacific Rim Wine Competition, SILVER MEDAL
The 2017 Dan Berger’s International Wine Competition, BRONZE MEDAL
Vintage 2014
The 2016 New World International Wine Competition, BEST IN CLASS / GOLD MEDAL
Vintage 2015
The 2016 San Francisco International Wine Competition, GOLD MEDAL
The 2016 Intervin International Wine Awards, BRONZE MEDAL
Vintage 2014
The 2015 San Francisco International Wine Competition, GOLD MEDAL
Vintage 2013
The 2017 Decanter World Wine Awards, BRONZE MEDAL
Vintage 2013
The 2016 Pacific Rim International Wine Competition, GOLD MEDAL
The 2016 New World International Wine Championships, SILVER MEDAL
The 2016 Dan Berger International Wine Championships, SILVER MEDAL
The 2016 San Francisco International Wine Competition, SILVER MEDAL
The 2016 International (UK) Wine & Spirit Competition, BRONZE MEDAL / COMMENDATION
The 2016 Los Angeles International Wine Competition, BRONZE MEDAL
The 2016 Intervin International Wine Awards, BRONZE MEDAL
Vintage 2012
The 2015 Okanagan Life Best Of BC Wine Awards, GOLD MEDAL
Vintage 2012
The 2015 New World International Wine Championships, GOLD MEDAL
Vintage 2015
The 2018 Decanter International Wine Awards (London, UK) COMMENDED
The 2018 San Francisco International Wine Competition SILVER MEDAL
The 2018 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2018 All Canadian Wine Championships (Ontario, CA) SILVER MEDAL
The 2018 National Wine Awards of Canada (Ontario, CA) BRONZE MEDAL
The 2018 China Wine and Spirits Awards (Hong Kong, China) BRONZE MEDAL
Vintage 2016
The 2018 San Francisco International Wine Competition GOLD MEDAL, 91 points
Vintage 2015
The 2018 Decanter International Wine Awards (London, UK) COMMENDED
The 2018 Lieutenant Governor General Awards (British Columbia, CA) SILVER MEDAL
The 2018 International Wine and Spirits Competition (London, UK) SILVER MEDAL
The 2018 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2018 Lieutenant Governor General Awards (British Columbia, CA) SILVER MEDAL
The 2018 San Francisco International Wine Competition SILVER MEDAL
Vintage 2016
The 2018 San Francisco International Wine Competition SILVER MEDAL
Vintage 2014
The 2016 Best of the Best Platinum Awards Wine Press Northwest DOUBLE GOLD
The 2016 National Wine Awards of Canada GOLD MEDAL
The 2016 Decanter International World Wine Awards SILVER MEDAL
The 2016 InterVin International Wine Awards SILVER MEDAL
The 2016 British Columbia Wine Awards SILVER MEDAL
The 2016 San Francisco International Wine Competition BRONZE MEDAL
Vintage 2014
The 2017 British Columbia Fall Wine Awards (British Columbia, CA) GOLD MEDAL
The 2017 Decanter International Wine Awards (London, UK) 91 POINTS
The 2017 National Wine Awards of Canada (Ontario, CA) GOLD MEDAL
The 2017 Northernlands Wine Competition (Alberta, CA) BEST IN SHOW
The 2017 Northernlands Wine Competition (Alberta, CA) BEST RED WINE
The 2017 Northernlands Wine Competition (Alberta, CA) GOLD MEDAL
The 2017 China Wine and Spirits Awards (Hong Kong, China) SILVER MEDAL
The 2017 International Wine and Spirits Competition (London, UK) BRONZE MEDAL
The 2017 San Francisco International Wine Competition (California,USA) BRONZE MEDAL
Vintage 2013
The 2014 InterVin International Wine Awards (Niagara, ON) GOLD MEDAL
The 2014 International Wine & Spirits Competition (London, UK) SILVER MEDAL
The 2014 San Francisco International Wine Competition (San Francisco, CA) SILVER MEDAL
The 2014 Los Angeles International Wine Awards (Los Angeles, CA) SILVER MEDAL
The 2014 Pacific Rim International Wine Competition (San Bernadino, CA) BRONZE MEDAL
The 2014 Whistler Cornucopia Wine & Food Festival TOP 25 OVERALL
Vintage 2017
The 2018 All Canadian Wine Championships (Ontario, CA) DOUBLE GOLD
The 2018 San Francisco International Wine Competition GOLD MEDAL, 91 points
The 2018 National Wine Awards of Canada (Ontario, CA) GOLD MEDAL
The 2018 China Wine and Spirits Awards (Hong Kong, CH) SILVER MEDAL
The 2018 Decanter International World Wine Awards (London, UK) SILVER MEDAL
The 2018 International Wine & Spirits Competition (London, UK) SILVER MEDAL
The 2018 British Columbia Wine Awards (British Columbia, BC) SILVER MEDAL
The 2018 Los Angeles International Wine Competition (California, USA) BRONZE MEDAL
The 2018 Lieutenant Governor General Awards (British Columbia, CA) BRONZE MEDAL
Vintage 2014
The 2015 InterVin International Wine Awards GOLD MEDAL
The 2015 World Wine Awards of Canada GOLD MEDAL
The 2015 National Wine Awards of Canada SILVER MEDAL
The 2015 San Francisco International Wine Competition SILVER MEDAL
The 2015 BC Wine Awards – Okanagan Fall Wine Festival SILVER MEDAL
The 2015 Decanter International World Wine Awards BRONZE MEDAL
The 2015 All Canadian Wine Championships BRONZE MEDAL
The 2015 Vancouver Magazine Int’l Wine Awards + Best of Category TOP 100
Vintage 2015
The 2016 Best of the Best Platinum Awards Wine Press Northwest DOUBLE GOLD
The 2016 Sip Northwest “Best of the Northwest” Wine Awards GOLD MEDAL
The 2016 Los Angeles International Wine Competition GOLD MEDAL
The 2016 British Columbia Wine Awards SILVER MEDAL
The 2016 Best of BC Varietal Awards, Okanagan Wine Festival SILVER MEDAL
The 2016 International Wine & Spirits Competition BRONZE MEDAL
The 2016 National Wine Awards of Canada BRONZE MEDAL
The 2016 InterVin International Wine Awards BRONZE MEDAL
The 2016 San Francisco International Wine Competition BRONZE MEDAL
The 2016 Okanagan Life Best of BC Wine Awards BRONZE MEDAL
The 2016 Decanter International World Wine Awards COMMENDED
Vintage 2016
The 2017 British Columbia Wine Awards (British Columbia, BC) GOLD MEDAL
The 2017 China Wine and Spirits Awards (Hong Kong, China) GOLD MEDAL
The 2017 Decanter International World Wine Awards (London, UK) 90 POINTS
The 2017 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2017 All Canadian Wine Championships (Ontario, CA) SILVER MEDAL
The 2017 Northernlands Wine Competition (Alberta, CA) SILVER MEDAL
The 2017 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
The 2017 Okanagan Life Best of BC Wine Awards (British Columbia, BC) BRONZE MEDAL
Vintage 2014
The 2017 Decanter International Wine Awards (London, UK) 92 POINTS
The 2017 Mondial Des Pinots (Sierre, Switzerland) SILVER MEDAL
The 2017 National Wine Awards of Canada (Ontario, CA) SILVER MEDAL
The 2017 Northernlands Wine Competition (Alberta, CA) SILVER MEDAL
The 2017 All Canadian Wine Championships (Ontario, CA) SILVER MEDAL
The 2017 China Wine and Spirits Awards (Hong Kong, China) SILVER MEDAL
The 2017 Los Angeles International Wine Competition (California, USA) BRONZE MEDAL
The 2017 International Wine and Spirits Competition (London, UK) BRONZE MEDAL
The 2017 San Francisco International Wine Competition (California, USA) BRONZE MEDAL
Vintage 2015
The 2017 Decanter International Wine Awards (London, UK) 90 POINTS
The 2017 All Canadian Wine Championships (Ontario, CA) DOUBLE GOLD
The 2017 China Wine and Spirits Awards (Hong Kong, China) GOLD MEDAL
The 2017 International Wine and Spirits Competition (London, UK) SILVER MEDAL
The 2017 San Francisco International Wine Competition (California,USA) BRONZE MEDAL
Vintage 2011
The 2013 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
Vintage 2014
The 2016 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2016 National Wine Awards of Canada (Ontario, CA) SILVER MEDAL
The 2016 International Wine & Spirits Competition BRONZE MEDAL
The 2016 InterVin International Wine Awards BRONZE MEDAL
The 2016 British Columbia Wine Awards BRONZE MEDAL
The 2016 San Francisco International Wine Competition BRONZE MEDAL
Vintage 2013
The 2015 National Wine Awards of Canada GOLD MEDAL
The 2015 Los Angeles International Wine Awards GOLD MEDAL
The 2015 San Francisco International Wine Competition GOLD MEDAL
The 2015 International Wine & Spirits Competition SILVER MEDAL
The 2015 InterVin International Wine Awards SILVER MEDAL
The 2015 All Canadian Wine Championships BRONZE MEDAL
The 2015 BC Wine Awards – Okanagan Fall Wine Festival BRONZE MEDAL
The 2015 Decanter International World Wine Awards COMMENDED
Vintage 2012
The 2014 All Canadian Wine Championships (Windsor, ON) GOLD MEDAL
The 2014 San Francisco International Wine Competition (San Francisco, CA) SILVER MEDAL
The 2014 Los Angeles International Wine Awards (Los Angeles, CA) SILVER MEDAL
The 2014 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
The 2014 Decanter International World Wine Awards (London, UK) BRONZE MEDAL
The 2014 Pacific Rim International Wine Competition (San Bernadino, CA) BRONZE MEDAL
The 2014 National Wine Awards of Canada (Penticton, BC) BRONZE MEDAL
The 2014 BC Wine Awards (Kelowna, BC) BRONZE MEDAL
The 2014 InterVin International Wine Awards (Niagara) HONOURS
The 2014 Okanagan Spring Wine Festival ON BEST OF VARIETAL
The 2014 Whistler Cornucopia Wine & Food Festival TOP 25 OVERALL
Vintage 2017
The 2018 China Wine and Spirits Awards (Hong Kong, CH) GOLD MEDAL
The 2018 Lieutenant Governor General Awards (British Columbia, CA) SILVER MEDAL
The 2018 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2018 San Francisco International Wine Competition SILVER MEDAL
Vintage 2017
The 2018 British Columbia Wine Awards (British Columbia, CA) THE BEST IN BC
The 2018 China Wine and Spirits Awards (Hong Kong, CH) GOLD MEDAL
The 2018 Lieutenant Governor General Awards (British Columbia, CA) SILVER MEDAL
The 2018 San Francisco International Wine Competition SILVER MEDAL
The 2018 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2018 International Wine and Spirits Competition (London, UK) BRONZE MEDAL
The 2018 All Canadian Wine Championships (Ontario, CA) BRONZE MEDAL
Vintage 2012
The 2013 Best of BC Varietal Awards Okanagan Spring Wine Festival GOLD MEDAL
The 2013 BC Wine Awards Okanagan Fall Wine Festival BRONZE MEDAL
Vintage 2013
The 2014 National Wine Awards of Canada (Penticton, BC) GOLD MEDAL
The 2014 InterVin International Wine Awards (Niagara, ON) SILVER MEDAL
The 2014 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
The 2014 San Francisco International Wine Competition (San Francisco, CA) BRONZE MEDAL
The 2014 Pacific Rim International Wine Competition (San Bernadino, CA) BRONZE MEDAL
The 2014 Los Angeles International Wine Awards (Los Angeles, CA) BRONZE MEDAL
Vintage 2014
The 2015 All Canadian Wine Championships DOUBLE GOLD
The 2015 The BEST Pinot Gris at the Best of BC Varietal Awards BC DOUBLE GOLD
The 2015 OkanaganLife Best of BC Wine Awards GOLD MEDAL
The 2015 International Wine & Spirits Competition SILVER MEDAL
The 2015 Los Angeles International Wise Awards SILVER MEDAL
The 2015 San Francisco International Wine Competition BRONZE MEDAL
The 2015 BC Wine Awards – Okanagan Fall Wine Festival BRONZE MEDAL
The 2015 Decanter International World Wine Awards COMMENDED
The 2015 InterVin International Wine Awards HONOURS
Vintage 2015
The 2016 International Wine & Spirits Competition SILVER MEDAL
The 2016 All Canadian Wine Championships SILVER MEDAL
The 2016 Los Angeles International Wine Competition SILVER MEDAL
The 2016 San Francisco International Wine Competition SILVER MEDAL
The 2016 InterVin International Wine Awards BRONZE MEDAL
The 2016 Okanagan Life Best of BC Wine Awards BRONZE MEDAL
The 2016 Decanter International World Wine Award COMMENDED
Vintage 2016
The 2017 Los Angeles International Wine Competition (California, USA) GOLD MEDAL
The 2017 China Wine and Spirits Awards (Hong Kong, China) GOLD MEDAL
The 2017 Okanagan Life Best of BC Wine Awards (British Columbia, BC) SILVER MEDAL
The 2017 All Canadian Wine Championships (Ontario, CA) BRONZE MEDAL
The 2017 San Francisco International Wine Competition (California,USA) BRONZE MEDAL
Vintage 2016
The 2017 Okanagan Life Best of BC Wine Awards (British Columbia, BC) GOLD MEDAL
The 2017 Los Angeles International Wine Competition (California, USA) SILVER MEDAL
The 2017 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
The 2017 San Francisco International Wine Competition (California,USA) BRONZE MEDAL
Vintage 2012
The 2013 All Canadian Wine Championships (Best in Class) DOUBLE GOLD
Vintage 2013
The 2014 All Canadian Wine Championships (Windsor, ON) GOLD MEDAL
The 2014 Los Angeles International Wine Awards (Los Angeles, CA) SILVER MEDAL
The 2014 Pacific Rim International Wine Competition (San Bernadino, CA) SILVER MEDAL
The 2014 International Wine & Spirits Competition (London, UK) BRONZE MEDAL
Vintage 2014
The 2015 National Wine Awards of Canada SILVER MEDAL
The 2015 Los Angeles International Wine Awards SILVER MEDAL
The 2015 International Wine & Spirits Competition BRONZE MEDAL
The 2015 BC Wine Awards – Okanagan Fall Wine Festival BRONZE MEDAL
Vintage 2015
The 2016 Best of the Best Platinum Awards Wine Press Northwest DOUBLE GOLD
The 2016 China Wine & Spirits Awards GOLD MEDAL
The 2016 San Francisco International Wine Competition BRONZE MEDAL
The 2016 Decanter International World Wine Awards COMMENDED
Vintage 2013
The 2015 Lieutenant Governor’s Awards for Excellence in BC Wines WINNER
The 2015 BC Wine Awards, Okanagan Fall Wine Festival SILVER MEDAL
The 2015 International Wine & Spirits Competition BRONZE MEDAL
The 2015 National Wine Awards of Canada BRONZE MEDAL
The 2015 Best of BC Varietal Awards, Okanagan Wine Festival, BC FINALIST
The 2015 Decanter International World Wine Awards COMMENDED
The 2015 InterVin International Wine Awards HONOURS
Vintage 2014
The 2015 National Wine Awards of Canada SILVER MEDAL
The 2015 Los Angeles International Wine Awards SILVER MEDAL
The 2015 International Wine & Spirits Competition BRONZE MEDAL
The 2015 BC Wine Awards – Okanagan Fall Wine Festival BRONZE MEDAL
Vintage 2014
The 2016 All Canadian Wine Championships GOLD MEDAL
The 2016 Sip Northwest “Best of the Northwest” Wine Awards GOLD MEDAL
The 2016 San Francisco International Wine Competition GOLD MEDAL
The 2016 Best of the Best Platinum Awards Wine Press Northwest GOLD MEDAL
The 2016 International Wine & Spirits Competition SILVER MEDAL
The 2016 National Wine Awards of Canada SILVER MEDAL
The 2016 British Columbia Wine Awards SILVER MEDAL
The 2016 Los Angeles International Wine Competition SILVER MEDAL
The 2016 Decanter International World Wine Awards BRONZE MEDAL
The 2016 InterVin International Wine Awards BRONZE MEDAL
Vintage 2016
The 2018 All Canadian Wine Championships (Ontario, CA) GOLD MEDAL
The 2018 Decanter International World Wine Awards (London, UK) SILVER MEDAL
The 2018 National Wine Awards of Canada (Ontario, CA) SILVER MEDAL
The 2018 International Wine and Spirits Competition (London, UK) SILVER MEDAL
The 2018 San Francisco International Wine Competition SILVER MEDAL
Vintage 2015
The 2017 All Canadian Wine Championships (Ontario, CA) DOUBLE GOLD
The 2017 British Columbia Wine Awards (British Columbia, BC) BEST IN BC
The 2017 China Wine and Spirits Awards (Hong Kong, China) GOLD MEDAL
The 2017 National Wine Awards of Canada (Ontario, CA) SILVER MEDAL
The 2017 San Francisco International Wine Competition (California,USA) SILVER MEDAL
The 2017 Decanter International World Wine Awards (London, UK) COMMENDED
The 2017 International Wine and Spirits Competition (London, UK) BRONZE MEDAL
The grapes were fully de-stemmed and fermented on the skins for 28 days to maximize full extraction before being aged in a mix of 2 and 3 year old French Oak barrels. The adage of a wine being ‘an iron fist in a velvet glove’ applies here; this is a well-structured and powerful Pinot, but the sense of elegance is certainly apparent. At this stage in development, it has a beautiful marriage of opulence and subtlety texture.
Once at the winery, we fermented the wine at 28 degrees on the skins for 40 days, allowing for maximum extraction and concentration. Post fermentation, we aged the wine in new French oak for 24 months with minimal racking and intervention. This Cabernet Franc is decidedly youthful and enthusiastic right now, but the complexity and subtlety is already evident. Not lacking in tannic structure, this wine is surprisingly drinkable at this stage in its life, while still having lots of room to grow. The silkiness and texture is what really amazes at this stage in development.
All destemmed after gentle sorting at the winery, this wine was fermented slowly at 25 degrees Celsius to fully maximize extraction of the abundantly ripe fruit. After fermentation was complete, the wine was finished in a mix of new and older American oak (50/50) for 16 months. This vintage has an incredible mixture of concentration and elegance. Despite the intensity at this stage, the wine remains incredibly smooth and pleasant to drink.
Destemmed and hand-sorted at the winery, this wine was aged in new French puncheons for 14 months. High toned aromatics of honeysuckle, orange spice and a subtle hint of vanilla, this leads into our most mineral driven Chardonnay with a strong core of classic stone fruits and echoes of fresh tropical fruits nudging in on the edges. Precise acidity is framed by integrated oak highlights.
You’ve heard us say many a time that when it comes to Chardonnay we’re unabashed lovers of new oak, and that will forever remain true. We also like to say give us oak or gives us Chablis and well fancy that we found a vineyard that we liked enough to emulate Chablis. This little 4 acre gem gave us fruit so pure that not even us could ruin it with oak so we left if clean and pure and the result is an intense wine bursting gala apple, citrus and almonds framed by a chalky texture.
The resulting wine is much more on the muscular and intense side of things with precise acidity that delivers stone fruit and citrus notes while underlined with a true sense of minerality. Subtle petrol armatics are starting to develop, which makes this wine an interesting cellar candidate despite its early aproacahbility.
This wine has developed a fair reputation for being a big brute, and we just might have out-done ourselves this time around. A blend of 47% Cab. Franc, 36% Cab. Sauv, 10% Merlot and 7% Malbec. Now you do the math. Is that your final answer? Well, let’s hope you came up with ‘What is a ripe, super textured and powerful wine with oodles of blackberry cassis, spice and herb dusted leather. Fine tannins, soft acid and the official dinosaur of The Okanagan makes this my favorite BC red wine.’
Pinot Noir is the most cerebral grape, and the most unforgiving grape, when you find a great one, you hold onto it for dear life. The Frenzy Pinot is about the magical silkiness that only this grape can deliver. Housed in fine oak; a mix of 2nd and 3rd year barrels, we want the true essence of the vineyard and the grape to shine through with a complex but immediate styled Pinot. Once a hedonistic delight, always a hedonistic delight.
From Wikipedia: Pinot gris or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir variety, it normally has a grayish-blue fruit, accounting for its name (gris meaning “gray” in French) but the grapes can have a brownish pink to black and even white appearance. But seriously, this is Pinot Gris and there’s no need to overthink things. Come tastes the rainbow with us!
Who doesn’t like intensity and texture in their wine, as long as it remains refreshing? Half oaked, half steeled this Chard delivers beautiful apple cinnamon aromas, a textured pallet and a cut of fresh acid on the finish keeping you coming back for more.
This full-bodied Syrah is a rich and complex red wine with nuances of lavender, spice, anise, and vanilla with a delicate hint of raspberry, cherry, and pepper notes to round out this wine.
Cool fermented in stainless steel tanks to capture the essence of the fruit, our unoaked Chardonnay has delicate aromas of green and golden apples with accompanying notes of citrus, peace and pear.
This Cabernet Merlot offers aromas of strawberry jam, cocoa and blueberries with subtle notes of vanilla and oak. A fruit-forward, easy to drink red wine for any occasion.
Our Merlot is soft and silky red with notes of cherry, vanilla, plum, jam, and blackberries. Medium to full-bodied, with long tannins and a nice tobacco and cocoa finish.
Our Cabernet Franc is a medium to full-bodied red wine with nice cocoa, blackcurrant, herbaceous, and spicy notes with subtle hints of anise, pepper, and a lingering minerality.
Aromas of plum, cherry and a hint of strawberry jam with underlying tones of light oak, vanilla and toffee. Soft silky tannins with a medium bodied structure with nice flavours of blueberry and blackberry to finish the wine. Lingering notes of cedar and plums on the palate.
Brut Sauvage is created from 100% estate grown Pinot Gris which makes it a drier style of sparkling wine. Here the winemaker adheres strictly to traditional sauvage, or “wild” fermentation methods. The low sugar level obtained yields a rather dry bubbly of great purity, pale salmon in color with a delicate but persistent mousse. The aromas of slight truffle with mineral and bready notes. The finish is structured, flavorful and clean. The bright acidity makes this wine a perfect pairing for oysters, sushi and cream sauces, and drinks beautifully on its own.
Fragrances of lively lemon zest, nectarine and pineapple are followed by flavors of citrus, tropical fruit and earthy minerals with a toasty buttery long finish.
This wine has gravitas. An absolutely captivating Chardonnay that exquisitely unravels to reveal layered aromatics including wildflower honey, stone fruit and baking spices. An opulent mouthfeel showcasing the richer ad nuanced characteristics of honeycomb, crème brûlée and butterscotch is pleasingly embraced by just the right amount of acidity. A lingering finish that brings back the baking spice with a touch of sweet hay and lemon curd.
Expressive and supremely elegant with notes of raspberry compote infused with warm spices, violets and pipe tobacco. The palate is well-structured and beautifully balanced with a pleasing vein of acidity and fine grained tannins. Opulent bouquet of cigar box, cedar wood, saddle leather and spiced chocolate that engages from the delightful start to satisfying finish.
This full-bodied Syrah is a rich and complex red wine with nuances of lavender, spice, anise and vanilla and delicate hints of raspberry, cherry and pepper notes. Pairs well with grilled meats or medium-rare cuts, including beef, lamb, ribs or duck, as well as goat cheese and sheep cheese. Aged in French Oak barrels for 18 months. BC VQA.
The Rose is made from Cabernet Franc grapes in a Saignee method. It has aromas of lilies, jasmine, cherries, apricots and raspberries. It is made slightly off dry, with a nice clean citrus finish with subtle lingering flavours of strawberry, pear and hints of grapefruit and passionfruit.
This is the third unveiling of our flagship Bordeaux blend, using the four royal varietals of Bordeaux. The wine is a big, robust blend with complex flavours and aromas of spice, floral, black currant, cherry, anise and hints of cocoa and vanilla. This full-bodied red has firm, but soft tannins with a smooth and creamy finish and long-lingering notes of tobacco, vanilla and berries. BC VQA.
