Ursa Major
Ursa Major
Ursa Major 2023 Chapter V Gamay Vin Gris
Canadian White
Whole-cluster pressed without maceration, this pale Gamay was fermented naturally in neutral barrels and puncheons, then rested on its lees for five months. Volcanic rock, sandy loam and clay at the West Kelowna site frame a precise, lightly textured vin gris. Hand-bottled unfined and unfiltered, it finishes with quiet savoury detail and gentle breadth.
Ursa Major 2024 Off with My Head!! Fruit Piquette
Canadian Sparkling
Yellow plum, yuzu and pomelo shape the aromas, while raspberry iced tea and boysenberry define the palate. This spritzy, low-alcohol fruit piquette combines freshly pressed Gewurztraminer and Foch pomace with Golden Delicious apple juice fermented on Pinot Noir skins. Empress plums mature for eighteen months in neutral oak, adding another fruit component to the finished drink.
Ursa Major 2019 Entropy Is Comforting Syrah
Canadian Red
Syrah from Sage Brush Vineyard on the Black Sage Bench is blended with five percent Cabernet Franc. Wild fermentation is used, and the wine is bottled without fining or filtration. Fresh red and black fruit appear alongside subtle spice and dried herbs. The vineyard lies in the Okanagan Valley, and the release was produced in a small lot.
Ursa Major 2025 Back from the Brink Nouveau
Canadian Red
Thirty-plus-year-old Pinot Noir from Windy Ridge Vineyard in Kaleden is combined with Gamay Noir from Naramata Bench. Whole clusters co-ferment in a closed stainless-steel tank and receive daily foot treading for one week. The process is semi-carbonic. Free-run juice is then racked to tank to finish fermentation. The red is hand-bottled by gravity without fining or filtration, with ten parts per million of sulphur added.
Ursa Major 2022 Sham Savere Riesling Pinot Gris
Canadian White
Riesling and Pinot Gris form this white blend from Stoneface Vineyard on the Naramata Bench. The steep site faces southwest and has been farmed organically since the current team took over its lease. The project uses sustainable cellar practices and focuses on purity, place and varietal character. The wine was part of the vineyard's debut collection alongside a Gamay release.
Ursa Major 2025 Rosé
Canadian Rosé
Organically farmed Cabernet Franc and Pinot Noir come from Kaleden above Skaha Lake, while the Gamay grows at Mariani Vineyard in Naramata. Each grape fermented separately with ambient yeast in stainless steel after its own preparation: Cabernet Franc was hand-destemmed and soaked for 48 hours, Gamay was whole-cluster pressed, and Pinot Noir was direct pressed. The wine was blended, hand-bottled, unfined and unfiltered. Raspberry, watermelon, blood orange, rosemary, strawberry, basil, peppercorn and rose petal appear in the profile.
Ursa Major 2025 This Cowboy Ain’t Leavin’ Gamay Rosé
Canadian Rosé
Gamay from nine-year-old vines grows in sandy loam and glacial gravel just outside Naramata. The southwest-facing slope was farmed by hand. Whole clusters were pressed directly into stainless steel for fermentation, then moved to neutral barrel with a 25 ppm sulphur addition. Eight months on gross lees preceded bottling without fining or filtration. Alcohol is 11.8%.
Ursa Major 2025 Alchemy’s First Law of Equivalent Change
Canadian White
Tangerine rind, peach tea and apricot blossom meet fresh kumquat, salted grapefruit, dandelion and lemon oil. Muscat and Chardonnay were harvested together from organically farmed vines in Kaleden, then hand-destemmed and fermented with wild yeast. Six days of skin contact preceded basket pressing into stainless steel. The wine was hand-bottled unfined and unfiltered after a small sulphur addition.
Ursa Major 2025 Boo-Hoo, Amiright?
Canadian White
Made from Chardonnay grown just outside Naramata, the vines are nine years old and rooted in sandy loam and glacial gravel. The south-west-facing slope is farmed entirely by hand. Whole clusters are pressed into neutral barrels for fermentation and maturation. After eight months on gross lees, the wine is racked and bottled by gravity without fining or filtration, with twenty-five parts per million of sulphur dioxide.
Ursa Major 2022 Chapter 8: Last Days in the Desert Syrah Rosé
Canadian Rosé
Wild strawberry, dried rosemary, raspberries and cream, and hazelnut define the aroma, while salted Marcona almond, white peach, pink grapefruit and fresh feta appear on the palate. Syrah from Sagebrush Vineyard in Oliver is direct pressed and naturally fermented in neutral oak and stainless-steel barrels. The wine rests untopped on gross lees under flor for twenty-one months, then is bottled by hand without fining or filtration.
Ursa Major 2017 Sabor a Mi
Canadian Red
Deep garnet in colour, this opens with blackberry, cassis and dark plum, followed by green herbs, nutmeg and allspice. The palate is dry and finely balanced, with juicy dark fruit set against a subtle saline note and a bright mineral lift. Whole-cluster fermentation lends energy and savoury structure, while neutral oak keeps the fruit clearly in focus. It finishes vibrant and composed, with blackberry, spice and cool mineral detail lingering.
Ursa Major 2023 Chapter IV: The Wheel of Shame & Appeasement
Canadian White
Sea salt, mandarin orange pith and Meyer lemon shape a vivid, savoury nose. The palate is textured and energetic, layering white pepper, quince, Bartlett pear and fresh yarrow over bright acidity. Saline, citrus-driven and lightly herbal through the finish, it is a compelling match for grilled vegetables, roast chicken or firm fish.