URSA MAJOR

2025 DRINK MY BLOOD

This wine is made from three complementary varieties: Pinot Noir and Cabernet Franc from Kaleden overlooking Skaha Lake at the midpoint of the Okanagan Valley, and Gamay Noir from Mariani Vineyard in Naramata, further north. The Cabernet Franc was hand destemmed and gently macerated for two days before being basket-pressed into stainless steel. The Gamay Noir was whole-cluster-pressed directly into stainless steel. The Pinot Noir was direct pressed, but some clusters were left to float in the tank for three weeks, adding another dimension to the wine. After fermentation, 35 ppm of SO2 was added. The wine was hand-bottled by gravity, unfined and unfiltered.

2025 ALCHEMY’S FIRST LAW OF EQUIVALENT CHANGE

This wine is made from Chardonnay and Muscat grown by Kevin Rossion at Gen V Farm near Kaleden overlooking Skaha Lake. The 20+ year old vines are rooted in decomposed granite and alluvial soils. The grapes were hand destemmed into tank for a six day maceration with gentle hand plunging twice per day. Fermentation raced along due to warm temperatures. The must was then basket-pressed into stainless steel to complete primary and secondary fermentation. The wine was hand-bottled by gravity, unfined, unfiltered, and with a modest 32 ppm of SO2.

2025 BACK FROM THE BRINK

This wine comes from 30+-year-old Pinot Noir grown at Windy Ridge Vineyard in Kaleden and Gamay Noir from the Naramata Bench. Whole clusters were added to a stainless steel tank, where they macerated for a week with daily foot crushing. The closed tank resulted in semi-carbonic maceration. The free run juice was racked into tank to finish fermentation before an abbreviated elevage. The wine was hand-bottled by gravity, unfined, unfiltered, and with only 10 ppm of SO2.

2023 SEARCHING FOR VIOLENCE, PRAYING FOR CLARITY

Organic Empress Plums from the Similkameen’s Twisted Hill Orchard were direct pressed into barrel for fermentation. Pinot Noir from Maverick Vineyard in Oliver was destemmed and allowed to macerate overnight before being pressed into tank for fermentation. Pinot Noir from Windy Ridge in Kaleden was direct pressed into tank for fermentation. All three components were blended and saw a 30 ppm SO2 addition for stability. It was bottled unfined and unfiltered.

DOES ANYONE ELSE FEEL LIKE THEY'RE _____?
OR IT IT JUST ME?

This wine comes from an organic vineyard farmed by Kevin Rossion, overlooking the Skaha Lake in Kaleden. The twenty year old Cabernet Franc vines weathered the winter beautifully and are rooted in sandy loam and gravel. Half the grapes were destemmed by hand, the other half were left as whole clusters. Rajen and Bree foot crushed the fruit in totes once a day for two weeks during fermentation before racking off into neutral barrel for a nine month elevage. The wine was bottled unfined, lightly filtered, with 25ppm of SO2. 185 cases were produced. 12.8% ABV