Mother of Melancholy 2022
Type: White
Varietals: 100% Gewürztraminer
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
The soil at Sagebrush consists of sandy loam, with a gravel bar that runs down the center of the vineyard through the Gewurztraminer block. We started the organic transition on this vineyard in 2018, but in 2022 the owners decided it wasn’t for them unfortunately. After months of begging and pleading, they decided to transition back to conventional farming. In 2022 there were two copper sprays for intense mildew pressure. 2022 was a cooler vintage, which meant lower pH and higher natural acidities in the fruit. After a cool and wet start to the season, we went into a very hot August which finally kickstarted a late veraison. September cooled off again but a warmer than average October helped ripening through to harvest.
About 40% of the fruit was destemmed and macerated on skins for 7 days, with once a day pump overs to keep the cap wet. Then pressed into neutral barriques. One 15 mg/L addition of organic yeast nutrient was added to aid with nitrogen deficiencies in the fruit. The remainder of the fruit was whole cluster pressed directly into neutral puncheons. It fermented with ambient yeast in puncheons. After fermentation we kept the wine on gross lees for 9 months without any racking. The two portions were blended together a month before bottling. Just under 25ppm of SO2 was added post malolactic fermentation. Bottled unfined and unfiltered in May.
Minimum order of 4 bottles total to ship
Type: White
Varietals: 100% Gewürztraminer
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
The soil at Sagebrush consists of sandy loam, with a gravel bar that runs down the center of the vineyard through the Gewurztraminer block. We started the organic transition on this vineyard in 2018, but in 2022 the owners decided it wasn’t for them unfortunately. After months of begging and pleading, they decided to transition back to conventional farming. In 2022 there were two copper sprays for intense mildew pressure. 2022 was a cooler vintage, which meant lower pH and higher natural acidities in the fruit. After a cool and wet start to the season, we went into a very hot August which finally kickstarted a late veraison. September cooled off again but a warmer than average October helped ripening through to harvest.
About 40% of the fruit was destemmed and macerated on skins for 7 days, with once a day pump overs to keep the cap wet. Then pressed into neutral barriques. One 15 mg/L addition of organic yeast nutrient was added to aid with nitrogen deficiencies in the fruit. The remainder of the fruit was whole cluster pressed directly into neutral puncheons. It fermented with ambient yeast in puncheons. After fermentation we kept the wine on gross lees for 9 months without any racking. The two portions were blended together a month before bottling. Just under 25ppm of SO2 was added post malolactic fermentation. Bottled unfined and unfiltered in May.
Minimum order of 4 bottles total to ship
Type: White
Varietals: 100% Gewürztraminer
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
The soil at Sagebrush consists of sandy loam, with a gravel bar that runs down the center of the vineyard through the Gewurztraminer block. We started the organic transition on this vineyard in 2018, but in 2022 the owners decided it wasn’t for them unfortunately. After months of begging and pleading, they decided to transition back to conventional farming. In 2022 there were two copper sprays for intense mildew pressure. 2022 was a cooler vintage, which meant lower pH and higher natural acidities in the fruit. After a cool and wet start to the season, we went into a very hot August which finally kickstarted a late veraison. September cooled off again but a warmer than average October helped ripening through to harvest.
About 40% of the fruit was destemmed and macerated on skins for 7 days, with once a day pump overs to keep the cap wet. Then pressed into neutral barriques. One 15 mg/L addition of organic yeast nutrient was added to aid with nitrogen deficiencies in the fruit. The remainder of the fruit was whole cluster pressed directly into neutral puncheons. It fermented with ambient yeast in puncheons. After fermentation we kept the wine on gross lees for 9 months without any racking. The two portions were blended together a month before bottling. Just under 25ppm of SO2 was added post malolactic fermentation. Bottled unfined and unfiltered in May.
Minimum order of 4 bottles total to ship