ECHO BAY / ELSE

2021 else PINOT GRIS

These Pinot Gris grapes come from West Bench in Penticton. The grapes spent a full 34 days on skins resulting in a more powerful wine than previous vintages. It was racked into oak puncheon for élevage over the winter. It was bottled with 20ppm of SO2. Only 101 cases were made. 14% ABV

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2021 else MUSCAT ON SKINS

This wine is made from Yellow Muscat grown by Stephan Hacking on his organic farm in Summerland. The grapes spend nearly two weeks on skins before being pressed off into stainless steel for élevage. The wine is then bottled with 20ppm of SO2. Only 97 cases were made. 11.4% ABV

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2021 else GEWURZTRAMINER

The grapes for this project come from an organic site in Penticton. Two lots were fermented separately; the first spent two days on skins while the second spent two weeks on skins. The wine is then pressed off for élevage in stainless steel on lees. In the spring, the wine is racked and bottled with 20ppm of SO2. Only 53 cases were made. 11.3% ABV

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2021 else MUSCAT PIQUETTE

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2021 else GIALLO PET-NAT

This wine is made from Yellow Muscat grown by Stephan Hacking on his organic farm in Summerland. The grapes were whole-cluster pressed into stainless steel for fermentation. The wine is racked at 1.8brix and bottled to complete fermentation. It is disgorged in March and has less than 15ppm of SO2 added. Only 43 cases were made. 8.4% ABV

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2021 else MALBEC

Kelsey grew these grapes on her farm just North of Okanagan Falls. The grapes were fermented as whole-clusters for ten days before being pressed off into barriques for 18 months. The wine is then racked and bottled with 30ppm of SO2. Only 51 cases were made. 12.6% ABV

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2021 else griesling pet-nat

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2018 echo bay Synoptic

Echo Bay Vineyard is located right above Skaha Lake minutes north of Okanagan Falls. This steeply sloped site faces south-west from within a large gully. Farmed organically with additional biodynamic preparations by Kelsey and her family, the vines are getting healthier each year. This classic Bordeaux blend is made from Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, Carmenère, and Petit Verdot. The grapes are destemmed, gently crushed, and fermented independently of one another. After 4-5 weeks on skins the wine is pressed off into a variety of barrels, a 10% of which were new this year. After fifteen months of élevage the wine is blended, and after a short resting period the wine is bottled with 30ppm of sulphur. It spends an extended period of time ageing in bottle before release. 352 cases were made this vintage. 13.7% ABV

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2018 echo bay merlot

This year, Kelsey bottled almost every grape variety she works with as a monovarietal offering, showing of the breadth of their small farm; in this case, we have Cabernet Franc. The grapes were destemmed, crushed, and fermented in open top tank. The wine spent fifteen months in barrel (40% new) before being bottled with 30ppm of sulphur. 152 cases produced. 13.8% ABV

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2018 echo bay Cabernet Franc

This year, Kelsey bottled almost every grape variety she works with as a monovarietal offering, showing of the breadth of their small farm; in this case, we have Cabernet Franc. The grapes were destemmed, crushed, and fermented in open top tank. The wine spent fifteen months in barrel (40% new) before being bottled with 30ppm of sulphur. 204 cases produced. 13.8% ABV

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2020 else jocko cabernet franc

This conventionally farmed vineyard is owned by Kelsey’s good friends Don Cachola, Jocko Bidlake & Jeff Omland. Located just north of Oliver, these vines are only four years old. The grapes ferment for one to two weeks on skins before being pressed off into neutral barrel for six months of élevage. At bottling, 20ppm of sulphur are added. 11.3% ABV

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2020 else pinot pinot carbo carbo

This cuvée was farmed by Stephen Hacking at his organic vineyard in Summerland. Pinot Noir grapes were submerged in Pinot Gris juice where they undergo carbonic maceration. After six days the wine is pressed off into neutral barrel for élevage. It is bottled with less than 20ppm of SO2. 73 cases were produced. 12% ABV

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