Part 1 of 3: My Love of the Naramata Bench Terroir When I was considering the move to Hillside from Mission Hill, I thought these people were insane, planting Malbec this far north in the valley. I knew how hard it was to ripen Bordeaux varieties, even as far south as Osoyoos. But I tasted…
Continue reading All about the Naramata Bench Terroir: Part 1 of 3
Smoke and heat. Everyone wants to know how/if/how badly/how long they may affect the grapes and wine. The answer? So do we! Heat domes and wildfires in grape growing areas are new enough phenomena that we are learning so much year by year. The good news for us on the Naramata Bench is that we…
Continue reading The Elephants in the Vineyard: Smoke & Heat
Part 1 of 3: How Different Oak Barrels Affect the Flavour and Structure of the Wine. Oak tanks and barrels have been used in winemaking for millennia, initially as a useful storage vessel. With the advent of stainless steel, wooden tanks were used less as stainless is much easier to maintain and keep sanitary. Almost…
Continue reading Why We Use Oak in Winemaking: Part 1
Part 2 of 3: Why do we use oak in winemaking? The white edition… Wooden barrels are used in winemaking for benefits that far outweigh simple flavour contribution from the oak. Wine changes by virtue of being in a small wooden vessel. These changes can be physical – the actual evaporation of small amounts ofwater/alcohol…
Continue reading Why We Use Oak In Winemaking: Part 2
The Naramata Bench wineries were the first in BC to join and pool their marketing efforts through a regional association when the Naramata Bench Wineries Association formed in 2003 as a marketing organization promoting awareness of Naramata Bench wineries throughout BC and Alberta. This vibrant group became well known for “taking it on the road”…
Continue reading Best of the Bench—has sub-GI designation made a difference?