Welcome to Hard Times 2022
Type: Red
Varietals: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Grown at Sagebrush Vineyard on the Black Sage Bench in Oliver. The soil 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 verasion. September cooled off again but a warmer than average October helped ripening through to harvest.
100% of the fruit was destemmed into a stainless steel tank. About 1000L of saignee was racked off to ferment separately. We pumped over the juice once a day to keep the cap wet. After a 21 day maceration we pressed off the tank and added back the saignee to the pressed juice. The wine was aged in neutral oak on lees without racking for 7 months. Just under 25ppm of SO2 added after malolactic fermentation. Bottled unfined and unfiltered, then aged in bottle for an additional 6 months.
Label art by Shazmin Hussein
Minimum order of 4 bottles total to ship
Type: Red
Varietals: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Grown at Sagebrush Vineyard on the Black Sage Bench in Oliver. The soil 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 verasion. September cooled off again but a warmer than average October helped ripening through to harvest.
100% of the fruit was destemmed into a stainless steel tank. About 1000L of saignee was racked off to ferment separately. We pumped over the juice once a day to keep the cap wet. After a 21 day maceration we pressed off the tank and added back the saignee to the pressed juice. The wine was aged in neutral oak on lees without racking for 7 months. Just under 25ppm of SO2 added after malolactic fermentation. Bottled unfined and unfiltered, then aged in bottle for an additional 6 months.
Label art by Shazmin Hussein
Minimum order of 4 bottles total to ship
Type: Red
Varietals: 100% Cabernet Franc
Origin: Sagebrush Vineyard, Black Sage Bench, Okanagan Valley
Grown at Sagebrush Vineyard on the Black Sage Bench in Oliver. The soil 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 verasion. September cooled off again but a warmer than average October helped ripening through to harvest.
100% of the fruit was destemmed into a stainless steel tank. About 1000L of saignee was racked off to ferment separately. We pumped over the juice once a day to keep the cap wet. After a 21 day maceration we pressed off the tank and added back the saignee to the pressed juice. The wine was aged in neutral oak on lees without racking for 7 months. Just under 25ppm of SO2 added after malolactic fermentation. Bottled unfined and unfiltered, then aged in bottle for an additional 6 months.
Label art by Shazmin Hussein
Minimum order of 4 bottles total to ship