Hillside is extremely proud to be a continued supporter of One Sky Community Services through both our "One Sky" wine initiative as well as individual donations. Check out Kathy's latest Winemaker's Blog entry, where she chats about her recent trip to the Wine Leader's Forum in Napa, and why the OneSky wine initiative is so very near and dear to her heart.
Through the summer of 2010, Hillside hosted a number of “terroir tastings” from barrels, illustrating the similarities and differences between four blocks of 2009 Merlot from the Naramata bench and one Oliver block.
The difference was obvious—almost a Sesame Street segment of “one of these things is not like the other” --the wine from Oliver fruit was “benchmark” dark plum Merlot, while the Naramata-sourced fruit was more complex and in addition to the classic merlot flavours, all shared a flavour component attributable to the soil.
Grow the best quality fruit possible, pick at optimum physiological ripeness, ferment cool, and intervene with nature only when necessary…simple, elegant. Simple, elegant, yes, but easy? Definitely not. What does "intervention" really mean when it comes to winemaking? CLICK HERE to hear from our winemaker Kathy Malone.
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. READ FULL ARTICLE HERE
An appellation or geographic indicator (GI) is a means of delineating “terroir” geographically. Terroir refers to the set of conditions that contribute to the character of the fruit, and therefore the wine, such that it stands apart from its neighbors. These conditions range from very broad—latitude/longitude, west-facing vs south-facing, frost-free days etc, to very specific-soil type, prevailing wind direction, even cultural considerations. READ MORE HERE.
- by Kathy Malone
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 the wines and was impressed. . . confused, but impressed. Spending the summer of 2009 on the bench, I got a sense of how we were able to achieve this level of ripeness. Read on: THE FULL ARTICLE HERE.