Summer didn’t officially arrive in Okanagan vineyards until well after Canada Day. It was a slow start to the growing season, but things kicked into gear mid July. The northern areas, notably Kelowna, were later to harvest, while Oliver and Osoyoos saw similar harvest dates, but even with the delay, the usual late-August through late-October harvest window once again held true. Smaller berry size and lighter clusters are resulting in less wine production this year, many reports stating 20 -40 percent less than their average year. A cold snap on the morning of Oct. 22 signalled the change of season. The weekend’s forecast called for sub-zero temperatures and snow flurries. That frost damaged the leaves of the grape vines, effectively ending the photosynthesis process that sees sugar and flavours accumulate in the grapes. Veteran wine makers with vineyards in various parts of the valley are drawing parallels to the 2014 vintage but suggesting the red wines will exceed the quality seen in that year. For collectors, it’s a promising note that the biggest complaint from wineries at this stage is there won’t be enough of the wines to go around.
Aromas of maraschino cherry, strawberry, pomegranate, and red licorice. Salmon in color, earthy, fennel and musky on the palate with a slight hint of
Suggested Food Pairing – BBQ salmon or Shish Kabobs
Aromas of strawberry, watermelon, raspberry. Lively and Semi sweet, red berried fruits on the palate with a frothy mousse. Pale pink in color, light and airy textured mousse.
Suggested Food Pairing – Seafood Paella or Chicken Alfredo
Fresh and lively aromas of white peach, cantaloupe, spices and yellow plum. Textural and oily on the palate with balanced acidity, finishes with a slight sweetness.
Suggested Food Pairing – pork, or BBQ chicken
Aromas of fruit salad, rose petal, melon and citrus zest. This bright and edgy wine fruit brings forth melon flavors on the palate with an of dry finish.
Suggested Food Pairing – Vinegrette salad with toasted vegetables or B.C. spot prawns
Refined aromas of green apple, melon and crushed flower. Polished and minerally driven, flavours of slightly underripe kiwi on the palate, this well balanced medium sweetness Riesling is backed with bright acidity.
Suggested Food Pairing – lemon chicken
Aromas of dark fruit, plum skin, blackberry. Complex, flavours of forest floor, truffle, black licorice and mocha lead to grippy tannins with crisp acidity. Pours a deep ruby in color.
Aromas of strawberry, sage, sweet tobacco, mocha. The palate is young and vibrant with earthy tones with hints of tobacco. Pours a pale ruby color.
Suggested Food Pairing – herb chicken or grilled salmon
Aromas of lychee, tangerine, orange zest. Unctuous and polished, soft flavors of orange peel. Pale straw in color with a creamy mousse.
Suggested Food Pairing – Lobster bisque or Seared Tuna with saute’ed root vegetables
Aromas of granny smith apple, citrus, pineapple core and meyer lemons. Fruit flavors of Asian pear, green apple back this bright & clean finish.
**Best served chilled and open slowly to prevent possible gushing**
Aromas of stone fruits, yellow plum, citrus and gunflint. Medium plus acidity on the palate with persistent bubbles lead way to further notes of citrus blossom and minerality. **Best served chilled and open slowly to prevent possible gushing**
Suggested Food Pairing – Oysters or Sushi
North America’s first icewine producer in 1978
1st Canadian Certified Organic Winery in 1988
1st Canadian Winery using Gravity Flow for winemaking in 1988
1st Canadian Winery with a patio & Licensed picnic area
1st Canadian Winery who was served at the 80th Anniversary Oscar Awards
1st winery to win best in show at the Los Angeles international wine competition in 2007 for Zweigelt, also first winery to plant Zweigelt grapes in North America.
In 1972, Hainle Vineyards Estate Winery became BC’s 8th estate winery and began building the Hainle legacy on renowned winemaking expertise.
Walter Hainle produced the first 40 litres of Icewine and Hainle Vineyards Estate Winery became the birthplace of North American Icewine.
Hainle Vineyards Estate Winery became Canada’s first certified organic winery and the 1st Canadian Winery using Gravity Flow for winemaking.
Now under revitalized management and new ownership, there is a renewed dedication and passion towards environmental sustainability and quality are cornerstones once again here.
Colleen Ingram whips the vineyard back into shape ushering in a new era of better grapes for better wines. Her husband Scott, along with consultant Anthony Buchanan, will be making an eagerly anticipated vintage.
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