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New_District_Kanazawa_Diamond_Flower.jpg
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Nomu (2013)


SKU: +574672

Pricing:

Wholesale: $14.98

Hospitality: $17.29

___________________________________

The Harvest
The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frost-less October. What was thought to be an exceptional vintage was halted by wet September weather. For the low Brix ripening Orange Muscat this was not an issue. The Orange Muscat was harvested in late September which is its usual time. The Viognier and Semillon spent more time in the vineyard; hanging to develop more flavours. The two varieties were picked one after the other and retained higher acidity, while maintaining lower Brix to keep the alcohol % down.

Winemaking

The Orange Muscat was naturally fermented separately from the Viognier and Semillion. Fermentation of the Orange Muscat was stopped early so that the residual sugar of the Muscat could be used to balance out the acidity of the Viognier and Semillion. The sweeter Muscat has more impact on the finished wine than if it was fermented dry and added to the blend.

2013 will be the first vintage that Kanazawa Wines used no commercial yeasts or enzymes. The 2013 Nomu was fermented naturally and no additional finings were added to alter the finished product.

Winemaking Notes

Bouquet: orange blossom, citrus rind, peach, apricot and grassy notes
Palate: fresh crisp flavors of citrus, peach, honey and pear.
Food Pairings: fried chicken, fresh oysters, Halibut with chive butter sauce, Japanese cuisine and all by itself.

Varietal Profile

Viognier 57%, Semillon 38%, Orange Muscat 5%

Total acidity 7.2g/L

pH 3.45

Residual Sugar 5.0g/L

Alcohol 12.7%

Cases Produced: 950 cases

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Nomu (2013)


SKU: +574672

Pricing:

Wholesale: $14.98

Hospitality: $17.29

___________________________________

The Harvest
The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frost-less October. What was thought to be an exceptional vintage was halted by wet September weather. For the low Brix ripening Orange Muscat this was not an issue. The Orange Muscat was harvested in late September which is its usual time. The Viognier and Semillon spent more time in the vineyard; hanging to develop more flavours. The two varieties were picked one after the other and retained higher acidity, while maintaining lower Brix to keep the alcohol % down.

Winemaking

The Orange Muscat was naturally fermented separately from the Viognier and Semillion. Fermentation of the Orange Muscat was stopped early so that the residual sugar of the Muscat could be used to balance out the acidity of the Viognier and Semillion. The sweeter Muscat has more impact on the finished wine than if it was fermented dry and added to the blend.

2013 will be the first vintage that Kanazawa Wines used no commercial yeasts or enzymes. The 2013 Nomu was fermented naturally and no additional finings were added to alter the finished product.

Winemaking Notes

Bouquet: orange blossom, citrus rind, peach, apricot and grassy notes
Palate: fresh crisp flavors of citrus, peach, honey and pear.
Food Pairings: fried chicken, fresh oysters, Halibut with chive butter sauce, Japanese cuisine and all by itself.

Varietal Profile

Viognier 57%, Semillon 38%, Orange Muscat 5%

Total acidity 7.2g/L

pH 3.45

Residual Sugar 5.0g/L

Alcohol 12.7%

Cases Produced: 950 cases

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Merlot (2013)


SKU: +547943

Pricing:

Wholesale: $15.11

Hospitality: $17.39

______________________________

The Harvest

The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frost-less October. What was thought to be an exceptional vintage was halted by a wet September.

The inaugural Kanazawa Merlot is a blend of 100% Naramata Merlot from Jake Van Westen Jr. and Mario Vierra’s vineyard, both long time orchardists and grape growers in Naramata.

The fruit was picked in mid-October which is a little later than most vintages.

Winemaking

The Merlot was hand picked, de-stemmed and left to cold soak for 10 days before being warmed so that the natural fermenting process could begin. After fermentation, the wine was aged in a combination of American and French oak for eight months. The wine underwent natural malo-lactic fermentation in wood and was unfined and unfiltered leading up to bottling.

2013 will be the first vintage that Kanazawa Wines used no commercial yeasts or enzymes. The 2013 Merlot was fermented naturally and no additional finings were added to alter the finished product.

Winemaking Notes

Bouquet: black cherry, ripe plums, hints of blueberry and mocha
Palate: vibrant notes of currants, cherries and plums with medium tannins on the finish.
Food Pairings: braised short ribs, roast squash, roast beets, grilled mushrooms, jambalaya and blackened fish, gruyere and Gouda.

Varietal Profile

100% Naramata Merlot

Total acidity 6.6g/L

pH 3.65

Residual Sugar 1.5g/L

Alcohol 12.7%

Cases Produced: 450 cases

Merlot (2013)


SKU: +547943

Pricing:

Wholesale: $15.11

Hospitality: $17.39

______________________________

The Harvest

The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frost-less October. What was thought to be an exceptional vintage was halted by a wet September.

The inaugural Kanazawa Merlot is a blend of 100% Naramata Merlot from Jake Van Westen Jr. and Mario Vierra’s vineyard, both long time orchardists and grape growers in Naramata.

The fruit was picked in mid-October which is a little later than most vintages.

Winemaking

The Merlot was hand picked, de-stemmed and left to cold soak for 10 days before being warmed so that the natural fermenting process could begin. After fermentation, the wine was aged in a combination of American and French oak for eight months. The wine underwent natural malo-lactic fermentation in wood and was unfined and unfiltered leading up to bottling.

2013 will be the first vintage that Kanazawa Wines used no commercial yeasts or enzymes. The 2013 Merlot was fermented naturally and no additional finings were added to alter the finished product.

Winemaking Notes

Bouquet: black cherry, ripe plums, hints of blueberry and mocha
Palate: vibrant notes of currants, cherries and plums with medium tannins on the finish.
Food Pairings: braised short ribs, roast squash, roast beets, grilled mushrooms, jambalaya and blackened fish, gruyere and Gouda.

Varietal Profile

100% Naramata Merlot

Total acidity 6.6g/L

pH 3.65

Residual Sugar 1.5g/L

Alcohol 12.7%

Cases Produced: 450 cases

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Raku (2011) -Limited Supply


SKU: +534057

Pricing:

Wholesale: $22.88

Hospitality: $25.99

__________________________________

The Harvest

The 2011 vintage in the Okanagan will be remembered for true cool climate viticulture and winemaking. A unique characteristic to cool climate winemaking is when grapes ripen at lower sugar levels; which produces wine with lower alcohol levels and higher acidity. In most vintages the high acidity is a major concern, but in 2011, the Syrah and Viognier came in very balanced.

Winemaking

The fruit for this Rhone inspired blend came from Osoyoos. The Syrah and Viognier were picked on the same day and processed together. The grapes were de-stemmed and underwent a 7-day cold soak in fermenting bins. The fruit was then inoculated with a specific yeast strain and co-fermenting of Syrah and Viognier began. After the cap was punched down and raked for an additional ten days; the must was then pressed, followed by malo-lactic fermentation and barrel ageing. The 2011 Raku spent 10 months on French oak and was bottled unfiltered in August 2013.

Stylistically, there is a slight difference between the 2011 Raku and the 2010 Raku. The 2011 will show softer and more approachable upon release. This could be due to the  shorter amount of skin contact and that the cap was regularly raked instead of being punched down. 

Winemaking Notes

Bouquet: smokey, meaty, cherries, cherry cola, chocolate and herbs
Palate: dried fruit, prunes, cherry, vanilla, smoky, meaty and slight herbal notes.
Food Pairings: Spicy pulled pork, pasta and duck or a rich risotto and sharp aged cheddar

Varietal Profile

Syrah 85%, Viognier 15%

Total acidity 6.6g/L

pH 3.65

Residual Sugar 2.2g/L

Alcohol 12.5%

Cases Produced: 200 cases

Raku (2011) -Limited Supply


SKU: +534057

Pricing:

Wholesale: $22.88

Hospitality: $25.99

__________________________________

The Harvest

The 2011 vintage in the Okanagan will be remembered for true cool climate viticulture and winemaking. A unique characteristic to cool climate winemaking is when grapes ripen at lower sugar levels; which produces wine with lower alcohol levels and higher acidity. In most vintages the high acidity is a major concern, but in 2011, the Syrah and Viognier came in very balanced.

Winemaking

The fruit for this Rhone inspired blend came from Osoyoos. The Syrah and Viognier were picked on the same day and processed together. The grapes were de-stemmed and underwent a 7-day cold soak in fermenting bins. The fruit was then inoculated with a specific yeast strain and co-fermenting of Syrah and Viognier began. After the cap was punched down and raked for an additional ten days; the must was then pressed, followed by malo-lactic fermentation and barrel ageing. The 2011 Raku spent 10 months on French oak and was bottled unfiltered in August 2013.

Stylistically, there is a slight difference between the 2011 Raku and the 2010 Raku. The 2011 will show softer and more approachable upon release. This could be due to the  shorter amount of skin contact and that the cap was regularly raked instead of being punched down. 

Winemaking Notes

Bouquet: smokey, meaty, cherries, cherry cola, chocolate and herbs
Palate: dried fruit, prunes, cherry, vanilla, smoky, meaty and slight herbal notes.
Food Pairings: Spicy pulled pork, pasta and duck or a rich risotto and sharp aged cheddar

Varietal Profile

Syrah 85%, Viognier 15%

Total acidity 6.6g/L

pH 3.65

Residual Sugar 2.2g/L

Alcohol 12.5%

Cases Produced: 200 cases

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Ronin (2011) -Limited Supply


SKU: +883454

Pricing:

Wholesale: $22.88

Hospitality: $25.99

________________________________________

The Harvest

Growers and winemakers in cool climate wine-making regions will always face the decision of how much fruit to keep on the vine and how much fruit to drop. Varieties like Petit Verdot, Cabernet Sauvignon and Cabernet Franc are especially affected by this decision as these variates are the latest ripening reds in the Okanagan. Over cropping can lead to green tannins and overly vegetative aromas and flavors. The experienced growers for Kanazawa wines made the decision to produce fruit with lower yields, thus ensuring high quality fruit.

The 2011 harvest was idea for the Ronin blend as classic cool climate viticulture led to fruit ripening at lower sugar levels, which leads to wines with lower alcohols.

Winemaking

The fruit for this Bordeaux inspired blend came from Naramata (Merlot) and Osoyoos. Each variety was hand picked and fermented separately. After Pressing, the blend was created and underwent malo-lactic fermentation in French oak. The 2011 Ronin spent 10 months in French oak and was bottled unfiltered in July 2013. Prior to bottling, 1% of appassimento styled Cabernet Sauvignon was added to the blend.

Winemaking Notes

Bouquet: cherries, plums, hints of cranberry, black currant, vanilla
Palate: ripe, bright flavors of red and black berries, leading to a toasty finish with soft tannins
Food Pairings: meatballs, tacos el pastor, lamb shanks, rib eye with béarnaise and swiss and raclette cheeses

Varietal Profile

Merlot 50%, Petit Verdot 38%, Cabernet Sauvignon 6%, Cabernet Franc 6%

Total acidity 6.8g/L

pH 3.58

Residual Sugar 2.0g/L

Alcohol 12.9%

Cases Produced: 217 cases

Ronin (2011) -Limited Supply


SKU: +883454

Pricing:

Wholesale: $22.88

Hospitality: $25.99

________________________________________

The Harvest

Growers and winemakers in cool climate wine-making regions will always face the decision of how much fruit to keep on the vine and how much fruit to drop. Varieties like Petit Verdot, Cabernet Sauvignon and Cabernet Franc are especially affected by this decision as these variates are the latest ripening reds in the Okanagan. Over cropping can lead to green tannins and overly vegetative aromas and flavors. The experienced growers for Kanazawa wines made the decision to produce fruit with lower yields, thus ensuring high quality fruit.

The 2011 harvest was idea for the Ronin blend as classic cool climate viticulture led to fruit ripening at lower sugar levels, which leads to wines with lower alcohols.

Winemaking

The fruit for this Bordeaux inspired blend came from Naramata (Merlot) and Osoyoos. Each variety was hand picked and fermented separately. After Pressing, the blend was created and underwent malo-lactic fermentation in French oak. The 2011 Ronin spent 10 months in French oak and was bottled unfiltered in July 2013. Prior to bottling, 1% of appassimento styled Cabernet Sauvignon was added to the blend.

Winemaking Notes

Bouquet: cherries, plums, hints of cranberry, black currant, vanilla
Palate: ripe, bright flavors of red and black berries, leading to a toasty finish with soft tannins
Food Pairings: meatballs, tacos el pastor, lamb shanks, rib eye with béarnaise and swiss and raclette cheeses

Varietal Profile

Merlot 50%, Petit Verdot 38%, Cabernet Sauvignon 6%, Cabernet Franc 6%

Total acidity 6.8g/L

pH 3.58

Residual Sugar 2.0g/L

Alcohol 12.9%

Cases Produced: 217 cases

New_District_Kanazawa_Diamond_Flower.jpg

Diamond Flower (2011) -Sold Out


SKU: +580878

Pricing:

Wholesale: $15.33

Hospitality: $17.29

_________________________________________

Late Harvest Pinot Blanc

The Harvest

Often Pinot Blanc does not get the respect it deserves. A versatile grape that can be used for sparkling, white blends and as a varietal wine; Pinot Blanc is often is overlooked for the wide range of aromatic wines produced in the Okanagan. Pinot Blanc usually ripens in mid-late October with its lower sugars and higher acidity. In the case of late harvest wines; the grapes are not harvested till later so that the grapes can dehydrate resulting in concentrated avors. The 2011 Diamond Flower was made with 100% Pinot Blanc to validate the quality and class of this grape in the Okanagan Valley.

Winemaking

Hand picked and harvested in mid-November from Jake Van Westen Jr’s Vineyard in Naramata; the Pinot Blanc was whole bunch pressed which resulted in high sugars and minimal extraction of harsh phenolics (color, bitterness, mouth feel). Picking in November limited the breakdown and dehydration of the clusters so that the quality of juice was cleaner and yield higher. After the juice settled, it was racked and inoculated with a strain of yeast that can handle the high sugar content. The juice was the fermented over three weeks at 15ºC. The cooler fermentation temperatures help to retain the fruit forward character of the wine.

Winemaking Notes

Bouquet: Orange rind, pear, apricots, green apple and honey aromas
Palate: Refreshing avors of oranges, pears and apricots
Food Pairings: crème brulee, apple pie, citrusy tarts, blue cheese

Varietal Profile

100% Pinot Blanc

Total acidity 10.0g/L

pH 3.31

Residual Sugar 90 g/L

Alcohol 11.0 %

Cases Produced: 160 cases

Diamond Flower (2011) -Sold Out


SKU: +580878

Pricing:

Wholesale: $15.33

Hospitality: $17.29

_________________________________________

Late Harvest Pinot Blanc

The Harvest

Often Pinot Blanc does not get the respect it deserves. A versatile grape that can be used for sparkling, white blends and as a varietal wine; Pinot Blanc is often is overlooked for the wide range of aromatic wines produced in the Okanagan. Pinot Blanc usually ripens in mid-late October with its lower sugars and higher acidity. In the case of late harvest wines; the grapes are not harvested till later so that the grapes can dehydrate resulting in concentrated avors. The 2011 Diamond Flower was made with 100% Pinot Blanc to validate the quality and class of this grape in the Okanagan Valley.

Winemaking

Hand picked and harvested in mid-November from Jake Van Westen Jr’s Vineyard in Naramata; the Pinot Blanc was whole bunch pressed which resulted in high sugars and minimal extraction of harsh phenolics (color, bitterness, mouth feel). Picking in November limited the breakdown and dehydration of the clusters so that the quality of juice was cleaner and yield higher. After the juice settled, it was racked and inoculated with a strain of yeast that can handle the high sugar content. The juice was the fermented over three weeks at 15ºC. The cooler fermentation temperatures help to retain the fruit forward character of the wine.

Winemaking Notes

Bouquet: Orange rind, pear, apricots, green apple and honey aromas
Palate: Refreshing avors of oranges, pears and apricots
Food Pairings: crème brulee, apple pie, citrusy tarts, blue cheese

Varietal Profile

100% Pinot Blanc

Total acidity 10.0g/L

pH 3.31

Residual Sugar 90 g/L

Alcohol 11.0 %

Cases Produced: 160 cases

Kanazawa_Sakura-1.jpg

Sakura Rosé (2013)


SKU: +526830

Pricing:

Wholesale: $13.44

Hospitality: $15.69

__________________________


The Harvest

The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frostless October. Most varietals faired well, but the tight clustered varieties such as Pinot Noir and Pinot Gris were affected by the rain and many vineyards last all or some of their crop.

The 2013 Kanazawa Sakura is make of 100% Pinot Noir. The Pinot Noir was sourced from the Loveridge Vineyard in Naramata. Selective picking ensured that only clean fruit was harvested and clusters suffering from sour rot were dropped to the ground.

Winemaking

The Pinot Noir was hand picked, crushed and de-stemmed into fermentation bins. The fruit was left to soak on skins for four days to extract color and flavor. On the morning of the fourth day, the decision was made to press the Pinot Noir in the afternoon. The Pinot Noir was fully fermenting and could be best described as angry.

During pressing the juice was transferred to a stainless steel tank the where temperature of the juice was adjusted to 16 degrees. No inoculation with yeast was made. The 2013 Sakura was made naturally, without the addition of any yeast. Natural fermentation led to producing a wine that expresses its varietal character and a sense of place.

Winemaking Notes

Bouquet: strawberry, rhubarb, cherry and hints of citrus
Palate: fresh and bight with flavors of strawberry, rhubarb and hard cherry candy.
Food Pairings: salad nicoise, baised octopus, paella, chicken tagine, tapenades, charcuterie, sashimi, yakitor and unagi (BBQ Eel)

Varietal Profile

Pinot Noir 100%

Total acidity 7.0g/L

pH 3.65

Residual Sugar 5.0g/L

Alcohol 13.0%

Cases Produced: 200 cases

Sakura Rosé (2013)


SKU: +526830

Pricing:

Wholesale: $13.44

Hospitality: $15.69

__________________________


The Harvest

The 2013 vintage had a little bit of everything; great heat in the summer, a damp September and a frostless October. Most varietals faired well, but the tight clustered varieties such as Pinot Noir and Pinot Gris were affected by the rain and many vineyards last all or some of their crop.

The 2013 Kanazawa Sakura is make of 100% Pinot Noir. The Pinot Noir was sourced from the Loveridge Vineyard in Naramata. Selective picking ensured that only clean fruit was harvested and clusters suffering from sour rot were dropped to the ground.

Winemaking

The Pinot Noir was hand picked, crushed and de-stemmed into fermentation bins. The fruit was left to soak on skins for four days to extract color and flavor. On the morning of the fourth day, the decision was made to press the Pinot Noir in the afternoon. The Pinot Noir was fully fermenting and could be best described as angry.

During pressing the juice was transferred to a stainless steel tank the where temperature of the juice was adjusted to 16 degrees. No inoculation with yeast was made. The 2013 Sakura was made naturally, without the addition of any yeast. Natural fermentation led to producing a wine that expresses its varietal character and a sense of place.

Winemaking Notes

Bouquet: strawberry, rhubarb, cherry and hints of citrus
Palate: fresh and bight with flavors of strawberry, rhubarb and hard cherry candy.
Food Pairings: salad nicoise, baised octopus, paella, chicken tagine, tapenades, charcuterie, sashimi, yakitor and unagi (BBQ Eel)

Varietal Profile

Pinot Noir 100%

Total acidity 7.0g/L

pH 3.65

Residual Sugar 5.0g/L

Alcohol 13.0%

Cases Produced: 200 cases