2018 Pinot Noir

Each vintage, our flagship Pinot Noir most beautifully captures the evolving maturity of our vineyard; offering us a wonderfully natural expression of our unique terroir in Southeast Kelowna.

Deep crimson in colour, this wine juxtaposes sweet berry and lifted floral aromas against notes of fresh earth and mushroom. Hints of anise and fennel round out the complex aromatic profile. The earthy character follows through on the palate along with dusty cocoa, black plum, chokecherry and baking spice. The finish is long and structured with a vein of minerality and promises a long, age-worthy life for this wine.

Crafted from multiple clones and all sourced from our single vineyard estate, select Pinot Noir blocks were handpicked and vinified in small lots using 100% wild fermentation. Each block was fermented separately, with a light working once a day through fermentation, mainly by way of gentle foot-treading. Anywhere from 20- 40% whole bunches were included.

Once the wine had finished primary fermentation the must was gently pressed after between 18-35 days on skins depending on the block. The wine was then aged in oak barriques (25% new) for 11 months, at which time it was “blended” and returned into neutral barrels on fine lees for another winter (15 months total). Bottling, unfined and unfiltered, took place in February 2020. Although enjoyed in its youth we see this wine aging gracefully over the next 7 to 10 years. Clonal selection: 115, 667, 777, 828, 37, 943.


Varietal: 100% Pinot Noir
Alcohol: 13.8%
Residual Sweetness: .84 g/L
pH: 3.68
Total Acidity: 6.22 g/L


90 POINTS - Chris Waters, The Globe and Mail
91 POINTS - David Lawrason, Wine Align.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, 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. Smoke taint was a concern for some areas of the valley, however, we saw no influence on our wines. Overall our crop was slightly lower than average, leading to beautifully concentrated wines with great pedigree and ageability.