2017 Blanc de Blancs

Our vineyard site has long produced fine bubbly - hearkening back to the Pioneer Vineyard days with the Dulik family, with some of the original clonal selections chosen for their makeup to produce great sparkling wine.

We are immensely proud to carry on this tradition and in doing so help further the evolution of quality, traditional method sparklings from the Okanagan Valley.

A brilliant lemon yellow in colour, our 100% Chardonnay, Blanc de Blancs carries fine bubbles and persistent mousse. This wine showcases classic aromas of toasted lemon zest, Bosc pear and fresh sour dough bread. Once it evolves in the glass, notes of warm peach and subtle white flowers fall into play.

The palate is tight and focused with mineral tones, hazelnut and warm toast, a fresh squeeze of lemon and a touch of early season apricot and grapefruit. Elegant, yet with no shortage of concentration and length. We see this signature release developing beautifully over the next 5 to 7 years.

This sparkling is made from fresh young Chardonnay juice that was picked on the 9th of September. The base wine was then fermented in seasoned Chardonnay barrels and Puncheons, it was then aged for 6 months in the oak. The wine was then racked from fermentation lees and put to secondary fermentation in May 2018. The wine then spent 22 months on secondary fermentation lees before disgorgement in late winter 2020, where it received a small 8 g/L dosage of our 2017 Chardonnay.


Varietal: 100% Chardonnay
Alcohol: 12.8%
Residual Sweetness: 8 g/L
pH: 3.43
Total Acidity: 7.7 g/L


92 POINTS - Michael Godel, WineAlign.com
92 POINTS - John Szabo, MS WineAlign.com
91 POINTS - Treve Ring, Gismondi On Wine
90 POINTS - David Lawrason, WineAlign.com


After a cold winter with high snowfall, the growing season got off to a slower start compared to seasonal averages. True bud break took place during the first week of May; slightly later than seasonal averages. In contrast, the summer was hotter than average and sunny days made up for the late spring.

Although smoke haze from regional fires was present during parts of summer in 2017, it actually mitigated hot temperatures. The result was a slowing of the ripening phase, preventing sugar from accumulating too quickly over such a hot period. We did not see any resulting smoke taint in our wines.