PAMPLEMOUSSE JUS
GROWN AND MADE ON THE TRADITIONAL LANDS OF THE: NŁEʔKEPMX TMÍXʷ (NLAKA’PAMUX) | SYILX | OKANAGAN
2025 GEWRI PET-NAT
This wine is made from a blend of organic (not certified) Gewurztraminer (80%) and Riesling (20%). The former is from their vineyard in a little valley behind the town of Summerland, the latter is from Knoble Vineyard, a two-acre plot down the road that they farm themselves. They harvest early to retain acidity and avoid overripe flavours. The grapes were direct pressed into tank for fermentation. The wine is then racked into bottle to finish fermentation. After a few months on lees, they are disgorged by hand. 10.5% ABV
2025 FOCH NOUVEAU
Maréchael Foch is a complex hybrid developed over a hundred years ago in Colmar to be resistant to both the cold (-32º) and common vineyard diseases. It is a teinturier with both black skin and flesh, always producing dark wines, even when picked early. In this case, it was grown all the way up at Celista on the north shore of the Shuswap Lake. The grapes are fermented carbonically for five days before being pressed off into neutral barrels. After a short elevage, the wine was bottled unfined, unfiltered, and with minimal SO2.
2025 MEADOWS NON-ALC
This is a collaboration between Pamplemousse Jus and Dominion Cider in the Okanagan. The base is organic wine grapes and apples grown on their properties. This is infused with foraged botanicals like juniper, rose hip, sumac, and sage. A little splash of wine is added for complexity. It is force-carbonated, unfined (vegan), unfiltered, and pasteurized. 10g/l of sugar, 0.5% ABV, 167 cases produced
2022 CO-FERMENT
Equal parts Gewurztraminer and Leon-Millot grown right outside the winery, destemmed and co-fermented for five days on skins with gentle cap management. It is then pressed into barrel to finish fermentation. It is bottled unfined, unfiltered and with judicious SO2.
2025 TABLE WHITE
This wine is a blend of Riesling, Chardonnay, and Gewurztraminer from two vineyards in Summerland. It was direct pressed into stainless steel for fermentation and élevage. It was bottled unfined and unfiltered with judicious SO2.