2024 'Brown Boys Don't Cry'
Type: Red
Varieties: Pinot Noir
Origin: Windy Ridge Vineyard, Kaleden, BC
Organically farmed at Windy Ridge Vineyard in Kaleden, BC. On the slopes overlooking Skaha Lake. The soil is a mix of sandy loam and alluvial gravel from an ancient glacier and lake bed.
Harvested by hand in October, 50% of the fruit was destemmed, and 50% left whole cluster, layered in stainless steel. The fruit was wild fermented and macerated on the skins for 14 days. The must was hand mixed and plunged once a day. After 14 days the must was gently basket pressed and left to settle overnight. It was then gravity racked into neutral oak to age on lees. 20ppm of so2 was added post fermentation. The wine was then bottled by hand in March.
Tasting Notes:
Nose - Glossettes, Freshly Damp Forest Floor, Crabapple Jelly
Palate - Pink Peppercorn, Salted Espresso, Chanterelle Mushrooms, Autumn Flowers, Raspberry Mousse, Okanagan Cherry
Type: Red
Varieties: Pinot Noir
Origin: Windy Ridge Vineyard, Kaleden, BC
Organically farmed at Windy Ridge Vineyard in Kaleden, BC. On the slopes overlooking Skaha Lake. The soil is a mix of sandy loam and alluvial gravel from an ancient glacier and lake bed.
Harvested by hand in October, 50% of the fruit was destemmed, and 50% left whole cluster, layered in stainless steel. The fruit was wild fermented and macerated on the skins for 14 days. The must was hand mixed and plunged once a day. After 14 days the must was gently basket pressed and left to settle overnight. It was then gravity racked into neutral oak to age on lees. 20ppm of so2 was added post fermentation. The wine was then bottled by hand in March.
Tasting Notes:
Nose - Glossettes, Freshly Damp Forest Floor, Crabapple Jelly
Palate - Pink Peppercorn, Salted Espresso, Chanterelle Mushrooms, Autumn Flowers, Raspberry Mousse, Okanagan Cherry
Type: Red
Varieties: Pinot Noir
Origin: Windy Ridge Vineyard, Kaleden, BC
Organically farmed at Windy Ridge Vineyard in Kaleden, BC. On the slopes overlooking Skaha Lake. The soil is a mix of sandy loam and alluvial gravel from an ancient glacier and lake bed.
Harvested by hand in October, 50% of the fruit was destemmed, and 50% left whole cluster, layered in stainless steel. The fruit was wild fermented and macerated on the skins for 14 days. The must was hand mixed and plunged once a day. After 14 days the must was gently basket pressed and left to settle overnight. It was then gravity racked into neutral oak to age on lees. 20ppm of so2 was added post fermentation. The wine was then bottled by hand in March.
Tasting Notes:
Nose - Glossettes, Freshly Damp Forest Floor, Crabapple Jelly
Palate - Pink Peppercorn, Salted Espresso, Chanterelle Mushrooms, Autumn Flowers, Raspberry Mousse, Okanagan Cherry