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Ch 2. The Day of Reckoning... or Not. White Blend

Viticulture: Organic Pinot Gris from a small family vineyard in Summerland, organic Golden Delicious Apples from a family farm in Naramata, Muscat from a family vineyard in Osoyoos (non-organic fungicides used for mildew).
Winemaking: The Pinot Gris and Apples were directly pressed and naturally co-fermented together in a mixture of stainless steel and barrels/puncheons. The Muscat was naturally fermented in stainless steel barrels and left to rest on gross lees for the remainder of elevage. All three components were blended after 4 months with an addition of 20ppm of sulphur. The final blend went through a rough filtration to remove any yeast or bacteria that would cause refermentation, due to some sugar and malic acid remaining in the wine. Bottled by hand.
Nose - fresh hay bales, dandelions, spring clover, ripe nectarines
Palate - apricot, chamomile, fresh mascarpone, quince

Ch 3. Searching for Violence, Praying for Clarity. Rose.

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

Ch 4. The Wheel of Shame and Appeasement. Riesling/Pinot Gris/Gamay

Farmed organically by ourselves, this is our second vintage from Stoneface Vineyard. Grown higher up on the Naramata Bench, on calcareous and sandy loam soils, cascading down an alluvial fan from the mountain. A slower and drier start to the growing season, which saw explosive growth after flowering, a hot and dry summer led to an earlier than usual and very condensed harvest. After the late 2022 freeze event, there wasn’t an abundance of fruiting buds, but what did survive received great concentration of flavour. The lighter harvest determined that we would not have enough fruit to produce single varietal bottlings from the vineyard, instead, leading us to press and vinify everything together as one bottling.

Close to equal parts of Riesling, Pinot Gris and Gamay were all harvested on the same day in mid October. We put all three varieties into the press together for a direct whole cluster press without any maceration at all. Settled overnight in stainless steel, then racked to two neutral 500L puncheons. After a natural fermentation in barrels plus malolactic, we then added 25ppm of sulphur, gave the barrels a gentle stir and left to age on fermentation lees for 5 months. Bottled unfined, unfiltered and by hand at the end of March.

Nose: sea salt / mandarin orange pith / meyer lemon
Palate: white pepper / quince / bartlett pear / fresh yarrow

Ch 5. Ghost Stories. Gamay Vin Gris  

Grown at Thacker Vineyard in West Kelowna. The owners of the vineyard have been slowly weaning off of conventional farming and the 2023 growing season saw them use two applications of a non organic mildew prevention spray. The vineyard sits on the slopes of an ancient volcano, with the soils consisting mainly of volcanic rock, sandy loam, and heavier clay deposits.

Winemaking:
Made from 100% Gamay Noir, once the fruit had arrived at the winery we gave it a gentle whole cluster press, with no maceration. Pressed directly into a mixture of neutral barrels and puncheons where it went through a natural ferment and malolactic. Once fermentation was complete, we added 15ppm of sulphur, and left the wine to rest on its fermentation lees for 5 months. Racked once prior to being bottled by hand, unfined and unfiltered.

Nose: apricot blossom / thai basil / graphite / cotton candy
Palate: peach skin / grapefruit pith / fresh aloe / pink jolly rancher

Ch 6. A Congregation of Jackals. Gewurztraminer.

Origin: Organically farmed from Vantage Point Vineyard in Kaleden.

A small portion of the fruit was kept whole cluster and was foot treaded for 3 days, then gently basket pressed and fermented naturally in stainless steel where it rested on gross lees for 6 months. The main portion was whole bunch direct pressed into 500L puncheons where the juice fermented naturally and left to age for 6 months on lees. 25ppm of sulphur was added after primary and secondary fermentations were complete. Both portions were blended prior to being bottled unfined, unfiltered and by hand. Then kept in bottle for an additional 7 months.

Nose - green lychee, jasmine oil, japanese apricot
Palate - honeydew melon, torch ginger flower, white grapefruit, gardenia

Ch 9. Good Night and Good Luck. Muscat.

The fruit was whole bunch pressed, then naturally fermented in stainless steel barrels. The juice was stirred once a week during fermentation, lightly sulphured. The wine rested on gross lees for 6 months, then bottled unfined, unfiltered, by hand and directly off of the gross lees in barrel into 1.5 litre magnums only.

Nose - peonies, tropical melon, tangerine
Palate - candied lemon, beeswax, rambutan, kefir lime, dandelion, crushed granite

Welcome to the Hard Times (2022). Cabernet Franc.

Winemaking: 100% of the fruit was destemmed into a stainless steel tank. The wine was aged in neutral oak on lees without racking for 7 months. Bottled unfined and unfiltered and then aged in bottle for an additional 6 months.

Nose - blue whale candy, dark plum, blackberry, iris, fancy raspberry chocolate with black pepper
Palate: Keffir lime, ocean spray blueberry, berry sorbet, nibs, bay leaf, pencil shavings, fresh garden soil, lime zest