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BC VQA Okanagan Valley

Winemaker Notes

Old Vines Riesling: the jewel; our flagship. Not released until 2 years in the bottle has past. Most years, harvested at 20.5 to 21.5 brix and 10 g/L acidity. Fruit hand-harvested cool in late-fall, then bunch sorted and de-stemmed with a 4-6 hour cold soak before gentle pressing. Slightly settled juice is fermented cool with non-aromatic and wild yeast in stainless steel to desired dryness when fermentation is halted.

Vineyard Notes

The dominant soil feature is deep, mineralogical clay with properties of ultrafine limestone particles high in calcium (rated 2/3 & 3/3 by Herody), high in minerals and low to moderate in nitrogen. This highly sought-after soil-type is ideal for terroir driven Riesling and Pinot Noir, providing balanced mineral nutrition but requiring enriched levels of organic matter for optimal vine growth and grape berry nutrition for winemaking. These soils are also delicate so poor farming practices create hardpans. Other famous regions with comparable cool climate and this soil type, such as Burgundy have proven that vines, grown organically express the terroir most typically. Deep rooted vines can find their own water and nutrients for much of the season minimizing irrigation demands.