Selection

Ripe black cherry, blackberry, blueberry and cassis appear with eucalyptus, violets and subtle oak. Merlot, Cabernet Franc and Cabernet Sauvignon come from a hand-harvested, organically farmed vineyard in Colbún with volcanic soil. Native-yeast fermentation follows a three-day cold maceration, with twenty-two days of total maceration. The wine spends fourteen months in used French barrels and is bottled unfined and unfiltered.

Black fruit, garrigue, spice and oak accompany a powerful, round and supple profile with a spicy finish. Grenache and Syrah come from twelve Lirac parcels with rolled-pebble and clay soils. The grapes are harvested by hand. Long maceration proceeds without mechanical extraction, and only free-run juice is used. Grenache is vinified and matured in concrete, while part of the Syrah spends twelve months in unheated barrels.

Pale ruby colour accompanies smoky tones, green herbs, baked cherry and dried lavender. The palate is lean, with tart acidity, a modest finish and a touch of astringency. The ferment includes eighty-five percent destemmed fruit and fifteen percent whole clusters, and it takes place in stainless steel. Maturation lasts six months, with eighty-one percent in neutral French oak and nineteen percent in stainless steel.

Cabernet Franc leads this organically grown field blend, made by the team behind Plot Vineyards. The profile is juicy, with a light herbaceous accent. The project began in Naramata with a focus on British Columbia sparkling wines. Under Bree McKage, the winery moved to Keremeos in the Similkameen Valley while continuing to work with well-farmed vineyards.

Malbec comes from a twenty-acre Lunlunta vineyard at 3,300 feet. The site has alluvial soil and uses sustainable farming with vertical-shoot positioning. A pre-fermentation cold soak is followed by a cool, long fermentation with native yeast. Thirty percent of the wine rests in neutral French oak, followed by twelve months in bottle. It is lightly filtered before bottling.

Blackberry, dark cherry and cassis accompany mint leaf, black pepper and cocoa nib. Concentrated black fruit appears with dark chocolate, vanilla and a herbaceous note. The finish is firm and lingering, with smooth tannins, mint and dark fruit. The grapes come from Eugenio Bustos in Mendoza’s Uco Valley, and the wine is made entirely from Cabernet Sauvignon.

Deep ruby colour accompanies black fruit, coffee, graphite and dark chocolate. The palate is rich and weighty, with black plum, juicy acidity, silky tannins and precise oak. Tannat comes from three clay-based soil types, including limestone, gravel and rounded stones. The fruit is harvested by hand, followed by a five-day cold maceration and twenty to twenty-five days of skin contact.