DAYDREAMER
GROWN AND MADE ON THE TRADITIONAL LANDS OF THE: NŁEʔKEPMX TMÍXʷ (NLAKA’PAMUX) | SYILX | OKANAGAN
2022 AMELIA
This cuvée is a co-fermentation of Syrah (90%) and Viognier (10%) planted on decomposed granite on the Naramata Bench. Farmed without systemic pesticides and herbicides, the mature vines face west, benefitting from warm late afternoon sunshine. After primary fermentation in small open-top vats the wine is basket-pressed off into French oak barrique for an eleven-month élevage. It is bottled with less than 50ppm total sulphur.
ESTIMATED RETAIL PRICE: $49.50
CSPC: 771864
2021 JASPER
This cuvée comes from a vineyard in Osoyoos, farmed without synthetic pesticides, herbicides, and fungicides. It is a blend of Merlot (30%), Cabernet Franc (40%), and Cabernet Sauvignon (30%). The grapes are fermented on skins for ten to twenty-eight days before being pressed off into both new and neutral barrel. It is bottled after eighteen months with minimal SO2. 13% ABV, 3.67 pH, 6.3 g/L TA
ESTIMATED RETAIL PRICE: $49.50
CSPC: 859414
2022 TAY PINOT NOIR
Their Pinot Noir is planted at Rachel’s Vineyard, their home block above Naramata Village. The soils are incredibly rocky, huge chunks of granite are easily visible behind the site. The Pinot Noir (667, 777, 828) was destemmed into open top fermenters where it fermented in small (900kg) batches for nine days before being pressed off. The wine underwent an ten-month élevage in first and second fill barrels before being bottled unfined and unfiltered. 12.5% ABV, 3.42 pH, 6.9 g/l TA
ESTIMATED RETAIL PRICE: $49.50
CSPC: 859416
2022 CHARDONNAY
This cuvée comes from Rachel’s Vineyard on the Naramata Bench. Soils here are poor in organic material, comprised mostly of granite. No systemic pesticides, herbicides, or fungicides are used. The grapes were direct pressed into first and second fill barrels for a slow indigenous fermentation, about fifty days. After an ten-month élevage the wine was bottled unfined and unfiltered. 13.5% ABV, 7.2 g/l TA, pH 3.32
ESTIMATED RETAIL PRICE: $49.50
CSPC: 897198
2022 CABERNET FRANC
Marcus has never bottled a varietal Cabernet Franc before, but after over a decade of waiting, he finally got the ideal vintage. The grapes come from an organic site on the Golden Mile Bench. After destemmed, the grapes are fermented in open top tank for nine days before being gently basket pressed into barriques. The wine undergoes a ten month élevage before bottling. 13.5% ABV, 3.42 pH, 6.2 g/L TA
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ESTIMATED RETAIL PRICE: $49.50
CSPC: 897199
2022 ORANGE
This new cuvée is made from equal parts Viognier and Pinot Gris from the Similkameen and Okanagan respectively. The grapes were destemmed and fermented on skins in tank for nine days. The wine is gently basket pressed into oak barriques (20% new) for a ten month élevage. 12.5% ABV, 4.23 pH, 5 g/L TA
ESTIMATED RETAIL PRICE: $30.00
CSPC: 852230
2022 ROSÉ
This year’s blend consists of Pinot Noir (55%), Cabernet Franc (30%), Syrah (13%), and Viognier (2%). The grapes are destemmed and left on skins for eighteen hours before being bled off into stainless steel and neutral barrel for fermentation and élevage. 13% ABV, 3.42 pH, 6 g/l TA, 6.4g/l RS
ESTIMATED RETAIL PRICE: $30.00
CSPC: 765952
2022 PINOT GRIS
This wine comes from an exposed site high above Naramata Village planted on granite. The grapes were basket-pressed into neutral French oak and stainless steel for fermentation and a six-month élevage. They do occasional lees stirring to add texture. The wine is bottled unfined, but with enough SO2 to manage the 9.8g/L of residual sugar. 11.5% ABV, 3.22 pH, 6.8 g/L TA
ESTIMATED RETAIL PRICE: $35.00
CSPC: 859229
2022 RIESLING
This wine comes from their organically farmed site on the Naramata Bench. This is the only wine they inoculate with a neutral cultured yeast so they can complete fermentation at low temperatures to retain delicate esters and prevent malolactic conversion. Both fermentation and élevage were carried out in stainless steel before bottling. At 21g/L of residual sugar, this wine sees slightly more SO2 to prevent refermentation. 10.5% ABV, 2.8 pH, 10.8 g/L TA
