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?
Part 3 of 3: How the Naramata Bench officially became a Sub-Appellation. So here we are. You have the background on the Naramata Bench and the BC system of sub-Geographic-Indicators, now it’s time to explore how they came together. The Naramata Bench wineries were the first in BC to join and pool their marketing efforts…
Continue reading All about the Naramata Bench Terroir: Part 3 of 3
Be kind, be calm, be safe, make wine… As we try to be patient, waiting for the grapes to ripen to perfection, we have been racking some of the 2019 red wines from barrels and blending. Pinot Noir, Gamay, Syrah and some of the Merlot need to be out of barrel and bottled to make…
Continue reading Preparing the Cellar for Harvest
Part 3 of 3: Why do we use oak in winemaking? The red edition… The use of oak in winemaking is so much more about structure than flavour: Red wines are aged (not “fermented”) in oak. The barrels are filled after fermentation and extended skin contact are completed—this is 20-30 days post-harvest. We try to…
Continue reading Why We Use Oak In Winemaking: Part 3
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
Celebrate the Year of the Rabbit with Hillside! This year, the Lunar New Year begins on January 22, when we will welcome the Year of the Rabbit! Read on for some of our favorite Hillside wines to pair with classic Chinese dishes. Veggie Chow Mein + Muscat Ottonel The fresh & floral flavor profile &…
Continue reading 2023 – Year of the Rabbit 🐇
To be truthful, it doesn’t always. Some wines are made specifically to be the same year on year as variation is not considered desirable. What I call “factory wines” are vinted and then blended with a view to give the consumer the same experience year on year. Hence, warmer vintages may be blended with cooler,…
Continue reading Why Does Vintage Matter?
The holiday season is upon us, and one of our favorite things about this time of year is spending quality time with our family and friends while sharing fabulous wine and delicious food. With the return of Christmas parties and in person events, the holiday hustle can quickly turn stressful if you aren’t prepared! Fear…
Continue reading Hillside Holiday Wine & Food Pairings
The term intervention in winemaking spans a spectrum of practices. In theory, zero intervention would indicate that fruit is left on the vine and no wine is made. Maximum intervention would be…well let’s come back to that. The grapevine’s primary job, in fact its only desire, is to propagate. It wants to create the condition…
Continue reading Intervention in Winemaking – What does it really mean?