DAYDREAMER
PAST WINES
2021 JASPER
This cuvée comes from a vineyard in Osoyoos, farmed without synthetic pesticides, herbicides, and fungicides. It is a blend of Merlot (30%), Cabernet Franc (40%), and Cabernet Sauvignon (30%). The grapes are fermented on skins for ten to twenty-eight days before being pressed off into both new and neutral barrel. It is bottled after eighteen months with minimal SO2. 13% ABV, 3.67 pH, 6.3 g/L TA
2022 CHARDONNAY
This cuvée comes from Rachel’s Vineyard on the Naramata Bench. Soils here are poor in organic material, comprised mostly of granite. No systemic pesticides, herbicides, or fungicides are used. The grapes were direct pressed into first and second fill barrels for a slow indigenous fermentation, about fifty days. After an ten-month élevage the wine was bottled unfined and unfiltered. 13.5% ABV, 7.2 g/l TA, pH 3.32
2022 ORANGE
This new cuvée is made from equal parts Viognier and Pinot Gris from the Similkameen and Okanagan respectively. The grapes were destemmed and fermented on skins in tank for nine days. The wine is gently basket pressed into oak barriques (20% new) for a ten month élevage. 12.5% ABV, 4.23 pH, 5 g/L TA
2022 ROSÉ
This year’s blend consists of Pinot Noir (55%), Cabernet Franc (30%), Syrah (13%), and Viognier (2%). The grapes are destemmed and left on skins for eighteen hours before being bled off into stainless steel and neutral barrel for fermentation and élevage. 13% ABV, 3.42 pH, 6 g/l TA, 6.4g/l RS
2022 PINOT GRIS
This wine comes from an exposed site high above Naramata Village planted on granite. The grapes were basket-pressed into neutral French oak and stainless steel for fermentation and a six-month élevage. They do occasional lees stirring to add texture. The wine is bottled unfined, but with enough SO2 to manage the 9.8g/L of residual sugar. 11.5% ABV, 3.22 pH, 6.8 g/L TA
2022 RIESLING
This wine comes from their organically farmed site on the Naramata Bench. This is the only wine they inoculate with a neutral cultured yeast so they can complete fermentation at low temperatures to retain delicate esters and prevent malolactic conversion. Both fermentation and élevage were carried out in stainless steel before bottling. At 21g/L of residual sugar, this wine sees slightly more SO2 to prevent refermentation. 10.5% ABV, 2.8 pH, 10.8 g/L TA
2021 AMELIA
This cuvée is a co-fermentation of Syrah (90%) and Viognier (10%) planted on decomposed granite on the Naramata Bench. Farmed without systemic pesticides and herbicides, the mature vines face west, benefitting from warm late afternoon sunshine. After primary fermentation in small open-top vats the wine is basket-pressed off into French oak barrique for an eleven-month élevage. It is bottled with less than 50ppm total sulphur.
2021 ROSÉ
This wine is made from the same fruit as their Amelia Cuvée (90% Syrah and 10% Viognier). After destemming and 18 hours of maceration, the juice was bled off for fermentation and élevage in neutral French oak. 13% ABV, 3.6 pH, 6 g/l TA, 6.4g/l RS
2021 RIESLING
This wine comes from their organically farmed site on the Naramata Bench. This is the only wine they inoculate with a neutral cultured yeast so they can complete fermentation at low temperatures to retain delicate esters and prevent malolactic conversion. Both fermentation and élevage were carried out in stainless steel before bottling. At 15.6g/L of residual sugar, this wine sees slightly more SO2 to prevent refermentation. 12.3% ABV, 2.9 pH, 9.2 g/L TA
2021 PINOT GRIS
This wine comes from an exposed site high above Naramata Village planted on granite. The grapes were basket-pressed into neutral French oak for fermentation and a six-month élevage. They do occasional lees stirring to add texture. The wine is bottled unfined, but with enough SO2 to manage the 10g/L of residual sugar. 12% ABV, 3.35 pH, 6.8 g/L TA
2019 JASPER
This cuvée comes from a vineyard in Osoyoos, farmed without synthetic pesticides, herbicides, and fungicides. It is a blend of Merlot (64%), Cabernet Sauvignon (21%), and Cabernet Franc (15%). The grapes are fermented on skins for ten days before being pressed off into both new and neutral barrel. It is bottled after eighteen months with minimal SO2. 15.0% ABV
2020 CHARDONNAY
This cuvée comes from Rachel’s Vineyard on the Naramata Bench. Soils here are poor in organic material, comprised mostly of granite. No systemic pesticides, herbicides, or fungicides are used. The grapes were direct pressed into first and second fill barrel for a slow indigenous fermentation, about thirty days. After an eleven month élevage the wine was bottled unfined and unfiltered. 13% ABV, 7.6 g/l TA, pH 3.46
2020 AMELIA
This cuvée is a co-fermentation of Syrah (90%) and Viognier (10%) planted on decomposed granite on the Naramata Bench. Farmed without systemic pesticides and herbicides, the mature vines face west, benefitting from warm late afternoon sunshine. After primary fermentation in small open-top vats the wine is basket-pressed off into French oak barrique for an eleven-month élevage. It is bottled with less than 50ppm total sulphur. 13.5% ABV, 3.95 pH, 6.2 g/L TA.
2020 TAY PINOT NOIR
Their Pinot Noir is planted at Rachel’s Vineyard, their home block above Naramata Village. The soils are incredibly rocky, huge chunks of granite are easily visible behind the site. The Pinot Noir was destemmed into open top fermenters where it fermented in small (900kg) batches for ten days before being pressed off. The wine underwent and eleven month élevage in first and second fill barrel before being bottled unfined and unfiltered. Marcus hinted at this release being his favourite yet. 13.5% ABV, 3.86 pH, 6.6 g/l TA
2020 MARCUS ANSEMS SHIRAZ
Marcus only makes this wine in the best vintages. This cuvée comes from a vineyard in Osoyoos, farmed without synthetic pesticides, herbicides, and fungicides. The Syrah is fermented on skins for nine days before being pressed off into a combination of French oak (75%) and American oak (25%). 50% of the barrels are new. 13.5% ABV, 3.97 pH, 6.6g/l TA
2019 AMELIA
This cuvée is a co-fermentation of Syrah (90%) and Viognier (10%) planted on decomposed granite on the Naramata Bench. Farmed without systemic pesticides and herbicides, the mature vines face west, benefitting from warm late afternoon sunshine. After primary fermentation in small open-top vats the wine is basket-pressed off into French oak barrique for an eleven-month élevage. It is bottled with less than 50ppm total sulphur. 13.5% ABV, 3.95 pH, 6.2 g/L TA.
2019 VIOGNIER
This wine comes from a single site in the Similkameen Valley. The juice was pressed directly into barrel for fermentation and élevage. 50% of the barrels were new, 50% were second fill. After eleven months of maturation the wine is bottled unfined and unfiltered. 13.8% ABV, 3.26 pH, 6.7 g/L TA
2020 RIESLING
This wine comes from their organically farmed site on the Naramata Bench. This is the only wine they inoculate with a neutral cultured yeast so they can complete fermentation at low temperatures to retain delicate esters and prevent malolactic conversion. Both fermentation and élevage were carried out in stainless steel before bottling. At 18g/L of residual sugar, this wine sees slightly more SO2 to prevent refermentation. 10.5% ABV, 2.9 pH, 9.6 g/L TA
2020 ROSÉ
This wine is made from a combination of Pinot Noir (35%), Syrah (30%), Merlot (20%), Cabernet Sauvignon (10%), and Cabernet Franc (5%). After destemming, the juice macerated with the skins for eighteen hours before the collected the free run juice. The juice was fermented in neutral French oak for a month before being racked into stainless steel for a short maturation. 13.6% ABV, 3.75 pH, 4.4 g/L TA
2020 PINOT GRIS
This wine comes from an exposed site high above Naramata Village planted on granite. The grapes were basket-pressed into neutral French oak for fermentation and a six-month élevage. The do occasional lees stirring to add texture. The wine is bottled unfined, but with enough SO2 to manage the 9g/L of residual sugar. 12.1% ABV, 3.43 pH, 6.8 g/L TA
2018 JASPER
This cuvée comes from a vineyard in Osoyoos, farmed without synthetic pesticides, herbicides, and fungicides. It is a blend of Merlot (61%), Cabernet Franc (23%), and Cabernet Sauvignon (16%). The grapes are fermented on skins for ten days before being pressed off into both new and neutral barrel. It is bottled after eighteen months with minimal SO2. 13.5% ABV, 3.81 pH, 6.3 g/L TA