Blind Tasting Reveal

FIELD COLLECTION WHITE 2021

What it is
An aromatic blend of Riesling, Gewürztraminer, Vidal, Chardonnay and Auxerrois

Where it was grown
Vineyards throughout Lake Country, Okanagan Valley

When it was grown
2021 was one of the hottest and driest years on record in BC. The early part of summer brought the highest temperatures ever recorded in the Okanagan, followed by prolonged drought that lasted well into the fall. These conditions resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and wrapped up by mid-October. All in all, it was an extreme growing season that has created the potential for some truly unique wines.

How it was made
We selected a number of varieties sourced from various Lake Country vineyards with the goal of creating a wine that is showy and fruit-forward but also versatile and food-friendly. Riesling provides acidity and freshness, Gewürztraminer adds perfumed aromatics, and Vidal, Chardonnay and Auxerrois contribute body and texture.

How it tastes
Richly aromatic, full-bodied with ripe melon, quince and floral aromas. Ideal on its own, as an aperitif or with lighter meals. 🌱 Vegan Wine

Technical Details
Residual sugar: 4.5 g/l
Acidity: 6.4 g/l
Sweetness: slightly off dry
Cases made: 631

SHOP FIELD COLLECTION WHITE 2021

ARCHIVE PINOT NOIR 2020

What it is
A premium Pinot Noir blended from the best grapes of the vintage and aged in the finest oak.

Where it was grown
Arrowleaf Estate, Lake Country, Okanagan Valley
Wendell Orchards, Lake Country, Okanagan Valley

When it was grown
2020 was a year of ups and downs in the vineyard. An unusually warm stretch of winter weather started the year off in a pleasant way until an arctic cold front moved in and damaged a lot of the fruitful buds on the vines. This resulted in a 40% reduction in overall yield. The silver lining, of course, is that with reduced yield generally comes exceptional quality. It turned out that the vines needed a light load this vintage as the summer and fall were cooler than normal causing the fruit to ripen late. All in all, 2020 is a stellar but scarce vintage.

How it was made
Harvest began in multiple batches in mid-October when the grapes were at a ripeness level suited to the production of an elegant Pinot Noir. The grapes were de-stemmed, partially crushed and fermented with a low dose of yeast that co-mingled with the wild yeast naturally present on the grapes. After primary fermentation, the wine was moved to premium French oak barrels for malolactic fermentation and aging. The wine was bottled in late summer 2021 and aged another nine months before release.

How it tastes
A rich example of Pinot Noir showing dark cherry, raspberry, hints of spice, rose petal and subtle, well-integrated oak components. It is silky on the palate but has the structure to age gracefully. 🌱 Vegan Wine

SHOP ARCHIVE PINOT NOIR 2020

SKIN FERMENTED RIESLING 2021

We hope you had fun with this little curveball! Tasting an orange wine blind means leaving your preconceptions of white wine at the door. Skin-fermented wines are closer to reds than whites due to their texture, tannin, body and bold flavours, but they’re truly in a category all of their own.

What it is
Our take on orange wine— Riesling grapes treated like red grapes in the cellar. Instead of gently pressing these grapes, we crushed them and let them ferment - skins, pulp, seeds and all - for 17 days. This process extracts many compounds from the skins including aromas and tannins, deepening the colour of the wine and giving it an herbal, tannic finish much like a cocktail bitter. Unlike many hazy orange wines, this Riesling was filtered to fully unleash its punchy aromatics.

Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley

When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan, followed by prolonged drought that lasted well into the fall. These conditions resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and wrapped up by mid-October. All in all, it was an extreme growing season that has created the potential for some truly unique wines.

How it tastes
Look for aromas of apricot, orange peel, bergamot, wet stone and even a whiff of cigar smoke. This unconventional wine is unapologetically dry and will likely take many twists and turns as it ages.

Food pairings
Some wines are ideal on their own and can be overpowered by some foods. Skin-fermented wines are just the opposite - they shine with food and can stand up to the boldest flavours:

Spicy foods:
Indian curries, moroccan dishes, yakisoba, mustard, wasabi peas

Fatty/rich foods:
Lamb or goat dishes, nuts (walnuts, almonds), fried chicken

Roasted/grilled foods:
Spicy roast chicken, roasted root vegetables, grilled eggplant

Bitter and sour foods (often challenging to pair):
kimchi fried rice, rapini, olives, capers

Salty foods:
Salted roast almonds, strong cheeses, anchovies

Technical Details
Residual Sugar 3.2 g/l
Acidity 5.9 g/l
Alcohol 13.7%
Cases Made 105