SCOUT VINEYARD
PAST WINES
2021 CO-FERMENT
The Riesling and Syrah at Scout’s home vineyard in the Similkameen ripen at roughly the same time. Freshly pressed Riesling juice was poured over the top of whole-cluster Syrah in qvevri. The Riesling undergoes traditional fermentation while the Syrah undergoes a modified carbonic maceration. It is pressed off for élevage after six days. The wine is bottled unfined, unfiltered, and without SO2 after seven months. 12.9% ABV
2020 RIESLING (ET-AL)
This wine is a blend of Riesling (72%), Gewurztraminer (10%), Pinot Gris (10%), and Muscat (8%). The grapes were fermented on skins for two weeks before being pressed off into neutral barrel to finish both primary fermentation and malolactic conversion. After seven months, the wine is racked and bottled with 15ppm of SO2. Four hundred forty-seven cases produced. 11.8% ABV.
2020 ROSÉ
This wine is made from a blend of Cabernet Sauvignon with Pinot Gris, Riesling, Gewurztraminer, and Muscat. The grapes come from three separate sites, including the Naramata Bench, Similkameen, and Southern Okanagan. The grapes were fermented in open-top tank and qvevri before being pressed off. After seven months in clay and neutral oak, the wine was bottled with 15ppm of SO2. Three hundred eighty-five cases produced. 11.8% ABV.
2020 CO-FERMENT
The Riesling and Syrah at Scout’s home vineyard in the Similkameen ripen at roughly the same time. Freshly pressed Riesling juice was poured over the top of whole-cluster Syrah in qvevri. The Riesling undergoes traditional fermentation while the Syrah undergoes a modified carbonic maceration. It is eventually pressed off for élevage. The wine is bottled unfined, unfiltered, and with 15ppm of SO2. Two hundred thirty-four cases produced. 12% ABV.
2019 CO-FERMENT
This wine comes from their vineyard in the Similkameen Valley, the most northern extremity of the arid desert that stretches up from Washington. Elevation is a little higher here which provides strong diurnal temperature swings. The soils are mostly granite which tends to offer moderate nutrient availability. Aaron does not till and encourages beneficial cover crops to bring life back into the soil. Whole clusters of Syrah were added to Qvevri (Georgian style clay pots). Riesling juice was pressed directly over-top to encourage carbonic maceration. After intracellular fermentation is finished the wine is pressed off back into Qvevri as well as neutral barrels. A small amount of whole berry Riesling was also co-fermented with Syrah as an experiment. After six months on lees the wine is bottled with 15ppm of sulphur. pH 3.55, TA 6.8 g/L
