Okanagan Crush Pad only ships products within Canada.

Haywire The Bub Sparkling, 2017

Shipped and sold by Okanagan Crush Pad

2017 Okanagan Valley 750 mL, 11.6% ALC/VOL
  • Chardonnay
  • Pinot Noir
Critic's Rating 90 pts

The Bub, named for our daughter Alison, known as The Bub, Bubster or Alibubba in her early years, is made from 55% Pinot Noir and 45% Chardonnay grown in Oliver and Summerland. Primary fermentation occurred in a combination of concrete and stainless-steel tanks, before bottling for secondary fermentation and ageing.

The wine is crisp and fresh with delicious citrus and toasty notes and a textured, light effervescence. Pair with soft cheeses, fresh oysters, or enjoy it on its own

Critic's Rating

This traditional method sparkler, whose name references the owners’ daughter’s nickname, consists of 55% Pinot Noir and 45% Chardonnay. It’s nicely effervescent with lemon peel, proofing yeast, apple, and wet stone aromas. Dry, delicate with biting granny smith apple acidity. Lightly autolytic with great succulence and freshness. A perfect wine for the ideal aperitif or as a base for top-end cocktails if you lean that way. It promises some interesting additional complexity with 3 to 5 years of bottle age.
- Rick VanSickle, Wines in Niagara

Connoisseur Note(s):

Haywire The Bub 2017
Oliver, Okanagan Valley, British Columbia, Canada

It is my first look at The 2017 Bub, presenting as tight as they come at this point. It is a classic example of the potential of BC fizz, given its naturally high level of acidity. The mix is 55/45 pinot noir / chardonnay split, with the divide of 70/30 between Summerland and Oliver fruit. The fermentation is also split between stainless steel and concrete tanks before heading to bottle and a 30 month sleep on its lees with zero dosage. It is fresh and electric, maybe too much, but give this some time to settle into the bottle. There is no rush. The palate is full of lemon pith and earthy, nutty mineral lees with a precise, clean, chalky finish. A creamy cheese is currently an excellent match to tome down the acidity and smoothly put the finish. One to watch. 89 points

TASTED BY: Anthony Gismondi

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