ANTHONY BUCHANAN

2022 VIOGNIER

2022 WILD FERMENT BRUT

2021 RAMATO PINOT GRIS

2022 GAMAY

2022 SEMILLON

2021 PINOT BLANC

These Pinot Blanc grapes come from 20+-year-old vines planted at St Hubertus Vineyard in Kelowna on sand, clay, and gravel at 400 meters above sea level. The grapes were whole-cluster pressed, and the juice was allowed to settle overnight. The juice was then racked into neutral Austrian and Russian casks as well as some newer French oak barrels for fermentation and élevage. The lees were occasionally stirred, and the wine underwent full malolactic conversion. It was bottled unfiltered with 12 mg/L SO2. One hundred thirty-three cases were produced. 12.2% ABV, 7.6 g/L TA, pH 3.15

2021 AMPHORA RIESLING

This cuvée comes from Hidden Vines Vineyard in Kelowna. The sustainably farmed site is planted on sand, clay, and silt with some rocky deposits. The grapes are destemmed before fermenting on skins in amphora for nine days. The wine is then pressed off back into amphora for an additional four months of élevage. After racking, the wine is bottled unfiltered with 2.8ppm of SO2. Only 64 cases were produced. 12% ABV, 7.6 g/L TA, pH 3.25

2021 PETIT VERDOT

This cuvée comes from Darshan Dhaliwal in Osoyoos. The southwest-facing site features fifteen-year-old vines planted on sand, sandy loam, and granite. The grapes are destemmed and fermented into open-top stainless steel tank for two weeks, receiving punch-downs twice per day. The wine is pressed off into second-fill oak barrel for a year-long élevage. It was bottled unfiltered with 18.8ppm of SO2. Fifty cases were produced. 14.1% ABV, 6.8 g/L TA, pH 3.57

2021 SYRAH

The grapes for this cuvée were sourced from 3 Boys Vineyard in Osoyoos. The 21-year-old vines are planted in sand, gravel, and sandy loam. The grapes ferment in open top tank (90% whole cluster, 10% destemmed whole berry) with gentle pigeage for twelve days. The wine undergoes élevage in barrel (10% new) for eight months before being racked into stainless steel for an additional two months. It is then bottled unfiltered with no additional SO2. Eighty-nine cases were produced. 14%ABV, 6.6 g/L TA, pH 3.65

2021 WHITE PINOT

These grapes were grown in Scott Ingram's sustainable vineyard on sand, silt, and clay. The Pinot Noir was direct pressed into stainless steel for settling before being racked into concrete (54%) and new Hungarian Oak (46%). After a five-month élevage, the wine is bottled unfiltered. Only 85 cases were produced. 12.2% ABV, 6.9 g/L TA, pH 3.2

2021 VIOGNIER

These grapes were grown by Steve Roche in Cawston. The teenage vines are planted on sandy loam, clay, and rocks and are in their third year of organic conversion. The grapes were harvested significantly riper than the previous vintage, making for an entirely different profile. 90% of the grapes were whole-cluster pressed, while the remainder spent a week on skins. After élevage in a combination of 1000L cask and smaller barrels with occasional lees stirring, the wine is bottled unfiltered with 15ppm of SO2. One hundred twenty-four cases were produced. 14% ABV, 6.6 g/L TA, pH 3.31

2021 WILD FERMENT BRUT

This year's rendition of Anthony's sparkling was grown by Reto Gebert in St Hubertus Vineyard in Kelowna. The 25-year-old Pinot Blanc vines face southwest on sand, clay, and gravel. Whole clusters are pressed into stainless steel tank where the juice settles for two days. The juice is racked and fermented in tank until it reaches 22g/L of residual sugar. The must is then chilled to 4º to arrest fermentation, and then after a week and a final racking, the wine is bottled. The fermentation finishes in bottle, and after five months on lees, it is disgorged and capped with 8ppm of SO2. Only 66 cases were produced. 12% ABV, 7.3 g/L TA, pH 3.19

2021 RAMATO PINOT GRIS

This wine comes from Anthony's estate vineyard in Kaleden. The east-facing adolescent vines have been in organic conversion since 2020 and are planted on sand with glacial silt and rock. The Pinot Gris was destemmed and left on skins for three days with 5% Gewurztraminer for aromatic intensity. The grapes are then foot tread and pressed off into stainless steel to settle. The juice is then racked into amphora and neutral Oak for fermentation and a four-month élevage. The wine is bottled with 18ppm of SO2. Only 95 cases were produced. 13.2%ABV, 6.7 g/L TA, pH 3.54

2020 SNAFU

Anthony used fruit from three vineyards for this cuvée, Malhi Farm in Oliver, Vintoro in Kelowna, and La Cote in Cawston. It is a blend of Sauvignon Blanc (30%), Chardonnay Musqué (27%), Muscat (20%), Semillon (15%), Viognier (7%), and Grüner Veltliner (1%). The grapes were destemmed into stainless steel, foudres, and concrete tank. The grapes were destemmed and fermented on skins for 2-3 weeks before being pressed off into barrel and tank. After a seven-month élevage, the wine is bottled unfiltered and with 20ppm of SO2. One hundred sixty cases were produced. 12% ABV, 6.2 g/L TA, pH 3.53

2020 FUBAR

This rendition of FUBAR comes from five vineyards: Three Boys, Kalala Organics, Terrace, Bicego, and Malhi Farm. It is a blend of Gamay Noir (36%), Zweigelt (28%), Merlot (23%), Pinot Noir (7%), Syrah (3%), and Muscat (3%). The grapes were all destemmed into stainless steel, foudres, and concrete tank. The grapes are gently crushed by foot until fermentation is complete. The wine is then pressed off into barrel and concrete for a seven-month élevage. It is bottled unfiltered with 20ppm of SO2. Three hundred cases were produced. 12.7% ABV, 6.5 g/L TA, pH 3.51

2020 VIOGNIER

2020 TROIS ORANGE

This cuvée comes from three separate vineyards: Sage Brush Vineyard planted in 2007 on the Black Sage Bench, Vintoro Vineyard planted on a South-East facing slope in East Kelowna and Malhi Farm in Oliver. It is a blend of Gewurztraminer (51%), Chardonnay Musqué (28%), and Sauvignon Blanc (21%). The grapes were destemmed into stainless steel and concrete tank for a three-week fermentation on the skins. Gentle pigeage was performed twice per day. The wine is then pressed off into third fill Russian oak with acacia heads and concrete tank for élevage. It was bottled unfiltered with only 15ppm of SO2. One hundred cases were produced. 12.8% ABV, 6.3 g/L TA, pH 3.58

2020 WILD FERMENT BRUT

The grapes for this cuvée were grown by Colleen Ingram near Kelowna on clay loam and sand. Chardonnay Musqué was direct pressed into stainless steel where it settles for two days before being racked pre-ferment. The fermentation is halted when the wine reaches 24 g/L of residual sugar. The wine is then bottled where it finishes fermentation. On June 1st, the wine was disgorged. Only 10ppm of SO2 was added. One hundred forty-five cases produced. 12% ABV, 7 g/L TA, pH 3.2

2020 PINOT BLANC

These Pinot Blanc grapes come from 20+-year-old vines planted at St Hubertus Vineyard in Kelowna on sand, clay, and gravel. The grapes were whole-cluster pressed, and the juice was allowed to settle overnight. The juice was then racked into French and Austrian oak barrels for fermentation and élevage. The lees were occasionally stirred. The wine was bottled unfiltered with 18ppm of SO2. One hundred thirty-three cases were produced. 12.7% ABV, 7.6 g/L TA, pH 3.15

2020 ROSÉ

This wine is made exclusively from Malbec grown in Osoyoos. Two-thirds of the fruit was direct pressed while the remainder underwent a short carbonic maceration. The wine is then aged briefly in a combination of stainless-steel tank (40%) and neutral barrel (60%). It was bottled unfiltered with 15ppm of SO2. One hundred forty-three cases were produced. 12% ABV, 6.4 g/L TA, pH 3.42

2020 DANDELION WINE

This little project is made from Viognier (53%), Pink Lady and Braeburn apples (44%) and hand-harvested dandelions (4%). The grapes were whole-cluster pressed into stainless steel barrel for fermentation. The apples were pressed into neutral oak for fermentation. The dandelions were foraged and spontaneously fermented in glass on April 29th 2021. The amalgamation was bottled unfiltered on June 1st with 18ppm of SO2. Fifty-two cases were produced. 11.6% ABV, 6.4 g/L TA, pH 3.59

2018 ASHLYN PINOT NOIR

This wine is a blend of Pinot Noir Clone 115 (56%) and Clone 667 (44%) planted on sand with small pockets of gravel, loam, and clay. The grapes were almost exclusively destemmed before fermenting in open-top tank for 2-3 weeks. Modest pigeage and punch-downs were done to help with extraction. The wine is then pressed off into barrel (20% new, 40% second fill, and 40% neutral) for an eleven-month élevage. It is then racked and bottled unfiltered. 290 cases produced. 13.2% ABV, 6.71g/L TA, 3.68 pH

2019 WILD FERMENT BRUT

This wine comes from Anthony’s Vantage Point Vineyard in Kaleden. The adolescent vines are planted on sand and clay loam. This vintage is a blend of Chardonnay (89%), Pinot Gris (7%), and Gamay Noir (4%). The grapes were whole-cluster pressed and after two days of settling the juice was racked into stainless steel for fermentation. At 24g/L of residual sugar the wine is chilled and lightly filtered to stop fermentation. The wine is then bottled and permitted to finish fermentation, resulting in a modestly sparkling dry wine. 208 cases were produced. 11.5% ABV, 7.8 g/L TA, 3.19 pH.