Viticulture: Organically farmed Pinot Noir from Windy Ridge Vineyard in Kaleden, organically farmed Pinot Noir from Maverick Vineyard in Oliver, and certified organic Empress Plums from the Similkameen. Harvested manually.
Winemaking: The Empress Plums were directly pressed and fermented naturally in neutral barrels. The Maverick Pinot Noir was destemmed, left to soak overnight then pressed into stainless steel where it fermented spontaneously. The Windy Ridge Pinot Noir was directly pressed into stainless steel where it fermented 85-90% of the way through a natural fermentation before getting stuck completely. After attempts to redistribute the lees to kickstart the ferment, as well as using buckets of juice from a healthy spontaneous ferment, we had no luck. We used a neutral selected yeast to restart and finish the ferment to completion. All components were blended with an addition of 30 ppm of sulphur. The wine was bottled unfined and unfiltered by hand.
Nose – POM cranberry, blood orange rind, grilled salted peach
Palate – watermelon jolly ranchers, rhubarb danish, orange granita