Southern Sparkle

Southern Sparkle in Every Sip

When you’ve got big celebrating to do, we’ve got the wine for you. Our Traditional Method Sparkling Chenin Blanc brings just the right amount of spirit to ring in the holiday right.  

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2012 Jackpot sparkling
chenin blanC

92 POINTS, Decanter World Wine Awards 

This crisp sparkling is perfect for toasting the host with the most. Green apple and pear concluding with a long finish and persistent bubble.

2018 sparkling
chenin blanC

Hand-picked at optimal acidity and ripeness, we gently whole-cluster pressed to capture the grape’s delicate aromas and flavours.  

2012 Sparkling Chenin Blanc 1.5L

Celebrate good times, come on!

When you’ve got big celebrating to do, we’ve got the wine for you. This magnum of Traditional Sparkling Chenin Blanc not only commands attention. It demands it.

“The fruit for our Traditional Method Sparkling come from some of the oldest Chenin Blanc vines in North America. Great balance between the fruit and acid combined with a delicate mousse make these wines celebration-worthy.”

Barclay Robinson

Winemaker

Rooted in Richness

Curious to uncover the true grit that goes into crafting a bottle of Traditional Method Sparkling?  

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Cellar Report: Chenin Blanc

Barclay Robinson, Winemaker

We caught up with Winemaker Barclay Robinson to understand what makes the South Okanagan a perfect growing region for Chenin Blanc.

Slide to get a behind-the-scenes scoop from Barclay ->

What makes Chenin Blanc unique and well-suited to the growing region of the South?

"Grown on the Golden Mile Bench on the west side of the valley, this site receives gentle morning sun balanced with evening shade from the mountain, giving this grape the perfect opportunity to develop a citrus profile driven by silkiness."

What are the main differences when making a Traditional Method sparkling vs. a still wine?

"When making a Traditional Method Sparkling, one of the the main differences is the pick time. When making a sparkling, we usually pick the fruit 3 weeks earlier than we would for a still. We do this to capture bright acidity and a neutral wine base, as the flavour evolves from aging on yeast lees during secondary fermentation in bottle."

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