Haywire Winery is in store Friday May 25 from 330-630pm

Haywire offers pure, lively, wines that reflect the unique cool climate terroir of the Canada’s Okanagan Valley. The portfolio includes pinot gris, chardonnay, pinot noir, gamay noir, traditional sparkling wine, and three natural wines.

Haywire Winery

Mike in store 3:30-6:30pm

Switchback Organic Pinot Gris 2016

This wine is the sum of its parts. Precision farmed, harvested and processed in five distinct batches with each lot playing a pivotal role in the final wine, offering structure, acidity, minerality, floral notes and texture. Fermented using native yeasts, full malolactic, and aged in concrete tanks for ten months on gross lees.Guava and stone fruits dominate aromatically, with a grassy herbal influence. Lush and rich, full malolactic fermentation attributes to a creamy mouthfeel, while early harvesting has retained delicacy and lively acidity.

Gamay Noir Rose 2017 

Twelve hours skin contact after de-stemming, pressed straight to concrete for native yeast fermentation and six months aging. Mouth watering acidity with lifted red fruits balanced by savoury herbal notes. Pair with cured meat s and salty cheeses or enjoy on its own.

Waters & Banks Sauvignon Blanc 2016

Whole bunch pressed. 100% native yeast and malolactic fermentation in concrete tanks. Seven months on gross lees with no racking. Lively citrus notes and distinct “Okanagan” herbal aromatics. Beautifully balanced by a lush mouthfeel, backed by mouth-watering acidity.

Gamay Noir 2016 

Harvested October, 2014 and fermented in large concrete vats, punched down by hand twice daily then pressed after a long, four-week maceration. We then aged it in Nico Velo concrete tanks for 11 months. No racking, no filtration. Ripe strawberries and raspberries intermingle with a creamy palate from concrete aging over 11 months on gross lees. Gentle tannins and fresh acidity help to carry the very lengthy finish. 

Canyonview Pinot Noir 2014 

This is our fourth vintage of Canyonview Pinot Noir. Harvested October 17, the wine was fermented in small batches with wild yeast, and manual punch downs. It was then transferred to age in concrete tanks for 11 months. Classic aromas of wild berries, barnyard, and herbs dominate, while concrete aging adds a lush texture of sweet red fruits and juicy mouth-watering acidity.

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