Wine in Okanagan Falls

Harvested on October10, 2018 with a brix level of 24.4, the grapes were locally grown and harvested 100% from Jack Lewko’s Vineyard located at the end of Therapy Vineyards driveway. The fruit was hand sorted to remove any unwanted clusters and debris before being whole cluster pressed. After the gentle pressing cycle the must was sent to stainless steel tanks for primary fermentation. Utilizing a single yeast strain this batch of wine has a very distinct profile coming from the terroir of Jack Lewko’s property creating an impressive wine. The must were cold fermented between 16-18 degrees, to help bring forward and develop a fruit driven profile. After alcoholic fermentation was complete the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature, which allowed the wine time to harmonize and settle before bottling on April 13, 2018.

Riesling: with its mouthwatering acidity, a hint of sweetness, and moderate alcohol levels, can be the ultimate example of balance in wine. It is therefore extremely flexible when it comes to pairing with a wide range of foods. The balance between sugar and acid also allows Riesling to support delicious aromas and flavours of citrus and tropical fruit, flowers, and spice. The greatest mouth-watering examples I know originate in Germany, and it was Germans who brought the first Riesling to the Okanagan Valley. We make this wine in a Spätlese style; off-dry enough to keep it mouth-wateringly juicy. It is our goal each vintage to increase the flavour intensity in this case using 40 year-old vines and six months of lees contact in order to create a wine of great complexity that will be long-lived.

Cabernet flavours are most evident on the nose, with red bell pepper, currants, cedar and mint, but the palate is where all of the other grapes from the blend come together seamlessly, each bringing a crucial component to the final wine. Plenty of dark, dusty cocoa and espresso flavours contribute to a good earthy backbone, while blackberries, black Kalamata olives, prunes and currants provide healthy fruit character. An Okanagan dusty sage element adds another layer of complexity, which becomes a slight minty element on the long, beautiful, chocolaty finish. Drink now with a premium cut of steak.

Straw yellow colour and beautiful clarity. The nose is very youthful and jumps out with banana and papaya. Honey and lemon mingle with pear and honeydew melon. The palate is focused and precise, with more refreshing citrus-driven acidity than in 2016. Tropical fruit in the mid-palate and crisp lingering finish. This wine screams for shellfish.

A rich, ripe Burrowing Owl Pinot Noir from the warm 2015 vintage. The nose shows ripe black cherry, dried fig, black forest cake, dark chocolate, vanilla and pretty violet floral notes. The palate is intense and rich with silky tannins and flavours of liqueur chocolate cherries, plum, cocoa and black cherry with some complex liquorice and baking spice. This rich wine pairs well with bacon studded beef bourguignon or with lamb sausages with black cherry jam. Rhys Pender, Master of Wine. The grapes were handpicked from Burrowing Owl’s Vineyard in Oliver on September 29th. They were hand-sorted, destemmed and slightly crushed before being dropped into stainless steel tanks for the alcoholic fermentation. Strict temperature-controlled fermentation helped retain the Pinot Noir’s delicate flavours. The wine was then pressed and transferred into barrels for malolactic conversion and ageing (13 months). The ageing program, based on French and Hungarian oaks enhances aromatics while adding toasted and spicy notes. During ageing, the wine was regularly racked off its lees; it was then bottled unfiltered. 76% French, 15% Hungarian, 5% American, 4% Russian, with 25% new oak and 25% 1-year-old

The Pinot Gris opens on an intense nose of the classic Pinot Gris aromas of pear, peach and honeydew melon along with some more exotic notes of apple blossom, grapefruit and pineapple. The palate is dry with crisp acidity and shows lush, ripe and intense peach, nectarine, baked pear and lots of lemony citrus zest on the long refreshing finish. The richness and ripeness of fruit should pair well with a Thai style Dungeness crab and pomelo salad. Rhys Pender, Master of Wine.

Discover Bartier Bros. Cabernet Franc Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Our elegant Reserve Cabernet Sauvignon is full-bodied with layers of black currant, red plum, cassis, mint, and sage flavours. Rich tannins, with a touch of leather, mocha, and smoke at the lingering end.

This attractive Rose wine is balanced with intense aromatics of raspberries, red licorice and cranberries. Followed by a concentrated plum, cranberry, cherry, and Swedish berry palate. The mid-palate is round and juicy because of the residual sugar creating a slightly off-dry finish. Enjoy this wine with cheeses and fruits or on its own.

Discover Mission Hill Reserve Merlot Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Bright apple and melon aromas carry onto the palette and finish with crisp, clean citrus notes. A great partner with lighter fare, salads or simply on its own with good friends and family.

The 2015 Pinot Noir is medium bodied and shows great complexity and length with attractive, juicy red berried fruit and subtle oak influence.Classic Pinot Noir, with notes of cherry, raspberry and plum fruit with allspice, earth, dried herbs and savory notes. The balance of fruit, acidity and light tannins make this a very versatile food wine. We suggested roasted chicken, grilled BC salmon and duck dishes. For vegetarians, beet, mushroom and French lentil dishes make great pairings. We recommend serving at around 15°C to enhance your tasting experience.

Our Pinot Grigio has an enticing bouquet of Anjou pear, guava, and kiwi. The mouthfeel is lush and crisp with white peach, apricot, and orange blossom honey flavours intermingling with candied ginger and spice for a tangy finish.

True to varietal character, aromas of blackberries, capsicum, and chocolate continue onto the palate with soft tannins. These all continue into a long, complex, refreshing finish. Food match: barbecue, braised short ribs.

Tastes distinctly of B.C. yet comparable to top-tier Bordeaux (but a fraction of the price). This country is lucky to have a flagship wine like this. Classic aromas of blackberry, cassis and blackcurrant with a judicious use of oak. This wine spent 18 months in 95% new French oak. Cabernet Sauvignon food pairings: charbroiled meats with a peppercorn sauce or a heavier tomato-based stew like ratatouille.

Discover Poplar Grove Merlot Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

A combination of richness, creamy texture and finely woven bright acidity anchors the pear, lemon curd and baking spice flavours. The 2013 Perpetua shows an alluring purity and seamless integration of all the elements, with good length and intensity.

Made from a blend of six Dijon clones from all blocks of our estate: 115, 114, 777, 667, 828, 943. Vine ages varied between those in their 3rd to 7th leaf. Selectively hand harvested and sorted into small individual fermenters with a combination of destemmed and whole cluster fruit. Cold soaked and fermented spontaneously with naturally occurring yeasts for 17-26 days. All Pinot barrels went through seasonal spring malolactic fermentation from May to June of 2016 in our wine caves and spent a total of 14 months in barrel before blending. Age worthy for up to 12 years when kept in proper cellars. Bottled unfined and unfiltered in December 2016, under a screwcap fitted with a breathable liner to promote microoxygen transfer into the wine which over time will help build tannic complexity during aging.

Clear and bright with fresh, clean aromas of melon, red apple and peach. This medium-bodied Pinot Gris has a slightly rich mouth-feel and the perfect splash of acidity on the finish to refresh. Wonderful flavours of melon and pear fill the mouth. Refreshing notes of citrus, white currant and green apple, along with a touch of spice linger on the finish. Serve lightly chilled at 14 to 15˚C (to enhance the rich mouth-feel). Pairs well with leek and mushroom quiche; sautéed scallops; crab cakes with mayo dipping sauce; pork tenderloin with pine-nut mushroom stuffing; pork tenderloin in a cream sauce; roast chicken or turkey; butternut squash soup with toasted almonds; potato fish cakes; Beemster Graskaas Gouda.

Deeply smoky aromas with notes of basil, vanilla, chocolate and coffee jump out of the glass. A weighty, fully bodied wine with grippy tannins, bright acid and ripe fruit on the palate. Long finish with flavours of dark fruit, baking spices, chocolate, coffee and tobacco.