Riesling, Similkameen Valley, British Columbia | Undoubtedly one of the hottest natural wine projects to come out of British Columbia, Scout’s Riesling was the first to make a splash in the natural wine world – like all of their wines, so beautiful, luscious & texturally vibrant! Grapes were gently pressed into neutral barrels where it underwent a long, 10 month spontaneous fermentation, followed by 18 months of aging on the lees and bottling without fining or filtration. Shimmering and ephemeral like a heat mirage on hot, sunny day, lime blossom, Sprite, grapefruit pith, salty, crystalline minerality, Pop Rocks energy, Pikachu acid & a tart, green apple finish. Cares less about Barthes’ A Lover’s Discourse and more about bell hooks’ All About Love, and rightly so.

Syrah, Similkameen Valley, Canada | It takes a village to make a wine this compelling, a perfectly moody but sassy ‘lil firecracker in purple lipstick. From one of the most cutting edge natural wine projects in Canada, this Syrah was spontaneously fermented for 7-21 days on the skins & gently pressed into clay amphora qvevri for 7 months on the lees, then bottled without fining, filtration or added sulphites, resulting in a wine that is absolutely brimming with vitality and maybe just a hint of spritz. Notes of spicy blackcurrant, purple freezie, Welch’s grape juice, powdered potpourri & waxy citrus with a savoury, berry finish like a warm rhubarb crumble. Wrap yourself in the fuzziest wool blanket you own & drink this for a fun, textural pairing.

Cabernet Sauvignon, Pinot Gris, Muscat, Gewürztraminer, Riesling, Cawston, British Columbia | Dangle your toes off the edge of this glass-bottom boat ride, looking down into the alt-dimension below. Scout is a natural winery – helmed by winemakers Maggie, Murray, Carly and Aaron – whose slogan could very well be, “Mamma nature knows best", allowing their land to grow, change and sustain itself as needed. The grapes are organic and come from three separate sites, including the Naramata Bench, Oliver, Osoyoos, and their home, Similkameen Valley. Fermented partly in qvevri with skins, then aged on lees for seven months – we get nontraditional Muscat and Gewürztraminer aromatics, mildly textured Cab Sauv and Pinot Gris tannin and the sapidity of perfectly ripe Riesling. Like an overripe Italian orange grove, strawberry leaf tea, rose bed, raspberry galette & sour white cherries shaking hands. Perfectly suited for your early fall table, as a reminder of all the crimped hair & bellbottomed fun you had this past Summer.

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