Riesling, Cawston, British Columbia

A vivid, food-loving orange that will make you forget you even started cooking at all! Farm-driven winemakers Maggie, Murray, Carly and Aaron open our eyes to what Canadian wines are capable of. Farmed organically at the Stonehouse Vineyard in Oliver. Destemmed and fermented spontaneously on skins for 7 days, the fruit was gently ‘punched down’ or submerged by hand, for lower extraction of bitter flavours and tannin. Aged for seven months on lees in neutral oak and clay amphora aka qvevri, for an earthy, shortbread vibe. Hemlock tree bark, sun bruised apricots + pits, flowering green peppers, candied orange wheels, grey sea salt & a long spruce-tip, tea tannin finish. For the spunky tree-hugger inside all of us.

Syrah, Riesling, Cawston, British Columbia

A calm soul, tasting the way Billie Holidays, Take All of Me would, if it could have a nibble. Dedicated to the health of their land and crops, winemakers Maggie, Murray, Carly and Aaron exemplify how inviting & intricate Canadian wine can be. From the regeneratively farmed, sandy soils of their Scout Vineyard – in the semi-arid Similkameen Valley – we are gifted this fragrant, vibrant & quaffable blend. Fermented from start to finish in quevri, nothing added or removed. Whole clusters of Syrah (stems, skins and all!) were submerged in freshly pressed Riesling juice, and sealed to promote light carbonic maceration, for a lifted and gluggable pleasure with delicately integrated tannins. Dried salmonberries, penny coin toss, cherry jewel bubblegum, crunchy rhubarb with leaves & juiced whole blackberry bush. Enjoy this co-ferment on a leisurely Saturday as you open cards and letters from your friends & family who still send cards and letters.

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.