Mirror Mirror in My Head 2021
Type: Red
Varietals: 100% Gamay Noir
Origin: Black Sage Bench, Okanagan Valley
Grown on the deep warm sands of the Black Sage Bench in Oliver, BC. Vineyard in it’s 4th season of organic transition. Planted in 1994. Due to the incredibly hot growing season, we adjusted the canopy to manage for sunburn and ripening too quickly (which results in overripe flavours and low acidity). Smoke taint from the countless wildfires we had throughout the summer was also mitigated through early harvesting. Hand harvested on September 14th, from the southernmost block. Half the fruit was gently destemmed and cold soaked in open top fermenters. The other half was cold soaked whole-cluster. The free run juice was drained from the destemmed portion after one day, and the whole cluster portion was drained after 3 days. The lighter juice was fermented and aged for 6 months in neutral barrels, and the darker juice was fermented and aged in a 1000L foudre for 6 months. Both portions were fermented with ambient yeasts. The portions were blended prior to bottling unfined and unfiltered.
Minimum order of 4 bottles total to ship
Maximum order 12 bottles per wine
Type: Red
Varietals: 100% Gamay Noir
Origin: Black Sage Bench, Okanagan Valley
Grown on the deep warm sands of the Black Sage Bench in Oliver, BC. Vineyard in it’s 4th season of organic transition. Planted in 1994. Due to the incredibly hot growing season, we adjusted the canopy to manage for sunburn and ripening too quickly (which results in overripe flavours and low acidity). Smoke taint from the countless wildfires we had throughout the summer was also mitigated through early harvesting. Hand harvested on September 14th, from the southernmost block. Half the fruit was gently destemmed and cold soaked in open top fermenters. The other half was cold soaked whole-cluster. The free run juice was drained from the destemmed portion after one day, and the whole cluster portion was drained after 3 days. The lighter juice was fermented and aged for 6 months in neutral barrels, and the darker juice was fermented and aged in a 1000L foudre for 6 months. Both portions were fermented with ambient yeasts. The portions were blended prior to bottling unfined and unfiltered.
Minimum order of 4 bottles total to ship
Maximum order 12 bottles per wine
Type: Red
Varietals: 100% Gamay Noir
Origin: Black Sage Bench, Okanagan Valley
Grown on the deep warm sands of the Black Sage Bench in Oliver, BC. Vineyard in it’s 4th season of organic transition. Planted in 1994. Due to the incredibly hot growing season, we adjusted the canopy to manage for sunburn and ripening too quickly (which results in overripe flavours and low acidity). Smoke taint from the countless wildfires we had throughout the summer was also mitigated through early harvesting. Hand harvested on September 14th, from the southernmost block. Half the fruit was gently destemmed and cold soaked in open top fermenters. The other half was cold soaked whole-cluster. The free run juice was drained from the destemmed portion after one day, and the whole cluster portion was drained after 3 days. The lighter juice was fermented and aged for 6 months in neutral barrels, and the darker juice was fermented and aged in a 1000L foudre for 6 months. Both portions were fermented with ambient yeasts. The portions were blended prior to bottling unfined and unfiltered.
Minimum order of 4 bottles total to ship
Maximum order 12 bottles per wine