Partially whole cluster fermented and aged in amphora and oak. Barrel aged for 20 months. Notes of red tea, cranberry, forest floor and spice. This wine is a true reflection of Vancouver Island where the water meets the forest.
Partially whole cluster fermented and aged in amphora. Barrel aged for 16 months. Notes of red fruits, forest floor and spice. This wine is a true reflection of Vancouver Island where the water meets the forest.
Introducing our inaugural Pinot Noir—a blend of tradition and innovation. Crafted through foot-treading, clay aging, and sourced from two esteemed Cowichan Valley sites. Notes of thimbleberry, cherry, pine mushroom, and aged in barrel for 18 months.
This is a robust red blend. Expect to find flavours of blueberry pie and cassis on the nose and palate. The wine is juicy and slightly herbaceous, with medium tannins.
A sophisticated wine; elegant yet intense, complex on the nose and palate. Flavours of pine mushroom, baking spice, and white pepper spiciness with nicely balanced fruit, tannins, and acidity.
It is a deep ruby coloured and starts with a nose of boysenberry preserves, stewed plums, and hazelnuts. On the palate, you will find vanilla, caramel, and sweet smokiness.
