A SUNDAY IN AUGUST
PAST WINES
2021 PINOT GRIS
This wine is made from certified organic Pinot Gris (75%), and Gewurztraminer (25%). The grapes are co-fermented semi-carbonically for five days in tank. After being pressed off, the wine finishes fermentation and malolactic conversion in stainless steel before being bottled, unfined and unfiltered and with less than 30ppm of SO2. The label art is done by Claire Milbrath. 1000 cases produced. 10.9% ABV
2021 Cuvée wonky gewurztraminer
This wine is made from Gewurztraminer from a single organic, dry-farmed site in Peachland. Michael fermented half the grapes semi-carbonically for five days, while the other half was direct pressed into neutral barrel. After a quick five-month élevage the wine is bottled unfined, unfiltered, and with only 30ppm of SO2. Only 100 cases were produced this vintage. The label art was done by Amal Peerzada. 13.8% ABV
2021 WHITE
The grapes for this cuvée come from Mike’s beloved Lilypond Vineyard in Okanagan Falls. The blend consists mostly of Pinot Blanc, but Gewurztraminer and a tiny amount of Cabernet Sauvignon play supporting roles. The white grapes were direct pressed while the red saw a two-day destemmed cold maceration before being pressed off for fermentation. After a five-month élevage in stainless steel, the wine is bottled with less than 30ppm of SO2. There were only 165 cases made, and the label features an illustration by Tessa Perutz. 13.4% ABV
2021 ROSÉ
2021 LILYPOND PINOT NOIR
2021 ZWEIGELT
2021 PINOT BLANC PET-NAT
2020 PINOT GRIS
This vintage features Pinot Gris (90%) and Gewurztraminer (10%). The grapes are destemmed but undergo whole-berry carbonic maceration for five days. The wine is then pressed off into tank to continue aerobic fermentation. After five months of élevage in stainless steel, the wine is bottled with 20ppm of SO2. 600 cases were produced this vintage. Claire Milbrath created the label art. 13.5% ABV
2020 PET-NAT
This wine comes from an organic Pinot Blanc plot in Kelowna. The grapes are destemmed but undergo whole-berry carbonic maceration for five days. The wine is then pressed off into tank to continue aerobic fermentation. Next, the wine is bottled before fully dry to finish fermentation under pressure. After five months on the lees, it is disgorged. Only 20 ppm of SO2 were used. 150 cases were produced this vintage. Claire Milbrath created the label art. 12% ABV
2020 MERLOT
This wine comes from one of Michael’s favourite sites in the Similkameen Valley. The grapes are destemmed but undergo whole-berry carbonic maceration for fifteen days. The wine is then pressed off into neutral barrels for a five-month élevage. It is bottled, unfined, unfiltered, and with 20 ppm of SO2. 100 cases were produced this vintage. Claire Milbrath created the label art. 13.2% ABV
2020 CABERNET / MERLOT
The grapes for this cuvée come from two organic sites: one in Keremeos, the other in Oliver. The grapes are destemmed but undergo whole-berry carbonic maceration for fourteen days. The wine is then pressed off into neutral barrels for a five-month élevage. It is bottled, unfined, unfiltered, and with 20 ppm of SO2. 350 cases were produced this vintage. Darby Milbrath created the label art. 13% ABV
2020 piquette Blanc
2020 piquette rosé
2020 piquette rouge
2020 piquette rosé
2019 PINOT GRIS
This wine is made from Pinot Gris (77%), Pinot Blanc (15%) and Gewurztraminer (8%), from two sites in B.C: Anne Sperling’s Biodynamic vineyard in Kelowna, and Crocket, an organic vineyard in the Similkameen Valley. The grapes are fermented on their skins in a combination of neutral oak barrels and stainless-steel tanks for three-seven days. After being pressed off, the wine finishes fermentation and malolactic conversion in tank and barrel before being bottled, unfined and unfiltered. The label art is done by Claire Milbrath. 600 cases produced. 12% ABV
2019 SYRAH
This wine comes from a sustainably farmed site in Oliver, in the southern Okanagan Valley. The destemmed grapes undergo semi-carbonic maceration for five days before being pressed off into neutral barrel. After a six-month élevage the wine was bottled unfined and unfiltered with minimal sulphur. 100 cases produced. 12.5% ABV
2018 CABERNET / MERLOT
The grapes were grown in an organic vineyard on the middle bench near the town of Keremeos in the Similkameen Valley. This valley is adjacent to the Okanagan and features slightly warmer temperatures and richer soils. Michael picks based on acidity and flavour instead of sugar levels. The grapes (75% Merlot, 25% Cabernet Sauvignon) were destemmed into open top tanks and 10ppm of sulphur was added pre-ferment. After four weeks on skins the wine is pressed off into neutral barrel where it ages for seven months. It is bottled unfined, unfiltered, and with only 10ppm of sulphur. 12.5% ABV
2019 PIQUETTE BLANC
The grapes for this wine, Pinot Blanc and Gewurztraminer, come from two different organic vineyards in the Okanagan. Water and a small amount of fermenting juice were added to a tank with pressed grape skins. The unfermented sugars locked in the skins were extracted and fermentation continued for two weeks before the low alcohol wine is pressed off. After élevage over winter, the wine is bottled with a small amount of organic honey for secondary fermentation resulting in a lightly sparkling wine. 100 cases made. 7.1% ABV
2019 PIQUETTE ROSÉ
The grapes for this wine, Pinot Gris, come from an organic vineyard in the Okanagan Valley. Water and a small amount of fermenting juice were added to a tank with pressed grape skins. The unfermented sugars locked in the skins were extracted and fermentation continued twelve days before the low alcohol wine is pressed off. After élevage over winter, the wine is bottled with a small amount of organic honey for secondary fermentation resulting in a lightly sparkling wine. 100 cases made. 7.1% ABV
2018 PINOT GRIS
This wine is made from Pinot Gris from two sites in the Okanagan. 75% comes from Anne Sperling’s Biodynamic vineyard in Kelowna, while the other 25% comes from Crocket, an organic vineyard in the Similkameen Valley. The grapes are fermented on their skins in a combination of neutral oak barrels and stainless-steel tanks for four-nine days. After being pressed off, the wine finishes fermentation and malolactic conversion in tank and barrel before being bottled, unfined and unfiltered. The label art is done by Claire Milbrath.
