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Current Releases

2020 Ancestral Method Cider
~ May Release ~

We made this cider from apples we picked around Naramata - crabs from a neighbour, some heritage baking apples from a friend and Ambrosias from our backyard. We also got our hands on some traditional cider apple varieties this year and added them to our blend. This is a wild yeast, ancestral method cider. It spent six months on the lees before being disgorged by hand this spring. It is as fresh and crisp as our 2019 vintage but with a wonderful added complexity from the heritage cider apples. We chose to keep this cider preservative-free so please keep it cool.

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  • Method: Ancestral, disgorged, no dosage. Wild yeast, zero additions.

  • Ingredients: Ambrosia, Manchurian Crab, Hyslop Crab, Kingston Black, Stokes Red, Michelin.

  • Released: May

  • Product 750ml | 1267 bottles | 6.4% | $23

2020 Ancestral Method Chardonnay Roussanne
~ Sold Out ~

A blend of 60% Chardonnay and 40% Roussanne. The Roussanne spent 11 days on its skins. It was then blended with the Chardonnay and co-fermented in a neutral barrel. This a wild yeast, ancestral method sparkling wine made with no additions - just grapes. This wine spent 6 months on its lees before being disgorged by hand this spring. 

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  • Method: Ancestral, disgorged, no dosage. Wild yeast, zero additions.

  • Ingredients: Chardonnay, Roussanne.

  • Released: May

  • Product 750ml | 233 bottles | 10.7% | $40

2020 Roussanne Chardonnay
~ Sold Out ~

A blend of 63% Roussanne and 37% Chardonnay. The Roussanne spent 11 days on its skins before being gently basket pressed, blended with the Chardonnay and co-fermented in neutral barrels where it aged for six months on its lees. 

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  • Method: Wild yeast, no additions other than 20ppm SO2 at racking.

  • Ingredients: Roussanne, Chardonnay.

  • Released: July

  • Product 750ml | 840 bottles | 12.7% | $35

2020 Yum Yums Beverage Corp. Piquette/Cider
~ Sold Out ~

To make this little Piquette Cider blend we took the pressings from our Chardonnay and rehydrated them, let them wild ferment until dry, basket pressed them and then blended the resulting piquette with finished cider. A little sugar was added at canning to spur a second fermentation in the can. These little beauties are an all natural, can conditioned, Arnold Palmer-esque dream. 

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  • Method: Wild yeast, no additions other than a little sugar at canning and 20 ppm S02 after ferment. Can conditioned.

  • Ingredients: Chardonnay skins, Kingston Black, Stokes Red and Michelin apples

  • Released: November

  • Product 355ml | 850 cans | 5.6% | $5

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