White Duos

What it is
Petite Arvine is an ancient white grape variety indigenous to the Valais region of Switzerland where it has been cultivated for over 500 years. It is considered the best white grape of the Valais, routinely planted on its prized alpine vineyard sites, which are often very steep and difficult to work. Although relatively obscure, Petite Arvine is gaining an international reputation as a variety that produces high quality wine.

Where it was grown
Arrowleaf Estate, Lake Country, Okanagan Valley

We planted a small plot (0.6 acres) of Petite Arvine in the heart of our estate vineyard in 2017. The site sits at roughly 475m/1560ft elevation and has a westerly exposure and sandy loam soil. As a Swiss family, we are excited to produce this unique alpine variety here in the Okanagan Valley. Having studied winemaking in Switzerland, our winemaker Manuel Zuppiger found Petite Arvine to be the stand-out among the country's native varieties. We are currently the only producer of Petite Arvine in British Columbia.

When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan, followed by prolonged drought that lasted well into the fall. These conditions resulted in a smaller than average crop of very ripe, concentrated grapes. Harvest started in early September and wrapped up by mid-October. All in all, it was an extreme growing season that has created the potential for some truly unique wines.

How it was made
Petite Arvine is a late-ripening grape variety, and it was the last one to be harvested in 2021. The hot growing season gave us perfectly ripe grapes which were whole-cluster pressed, barrel fermented and aged in neutral oak. The wine did not undergo malolactic fermentation as in previous vintages, giving the primary aromas centre stage.

How it tastes

Rich and fully aromatic, this wine displays notes of peaches, cream, lemon and white blossom. On the palate it presents as generously textured and dry with moderate acidity and ripe fruit on the finish.

Technical Details
Residual Sugar 2.9 g/l
Acidity 6.0 g/l
Alcohol 13.0%
Cases Made 95

What it is
Petite Arvine is an ancient white grape variety indigenous to the Valais region of Switzerland where it has been cultivated for over 500 years. It is considered the best white grape of the Valais, routinely planted on its prized alpine vineyard sites, which are often very steep and difficult to work. Although relatively obscure, Petite Arvine is gaining an international reputation as a variety that produces high quality wine.

Where it was grown
Arrowleaf Estate, Lake Country, Okanagan Valley

We planted a small plot (0.6 acres) of Petite Arvine in the heart of our estate vineyard in 2017. The site sits at roughly 475m/1560ft elevation and has a westerly exposure and sandy loam soil. As a Swiss family, we are excited to produce this unique alpine variety here in the Okanagan Valley. Having studied winemaking in Switzerland, our winemaker Manuel Zuppiger found Petite Arvine to be the stand-out among the country's native varieties. We are currently the only producer of Petite Arvine in British Columbia.

When it was grown
2020 was a year of ups and downs in the vineyard. An unusually warm stretch of winter weather started the year off in a pleasant way until an arctic cold front moved in and damaged a lot of the fruitful buds on the vines. This resulted in a 40% reduction in overall yield. The silver lining, of course, is that with reduced yield generally comes exceptional quality. It turned out that the vines needed a light load this vintage as the summer and fall were cooler than normal causing the fruit to ripen late. All in all, 2020 is a stellar but scarce vintage.

How it was made
One of the last varieties we harvested in 2020, the late-ripening Petite Arvine came into the winery with modest sugar, high acidity and nice aromatics. Instead of treating it like a Riesling and leaving residual sugar to balance the acid, we aimed to make a dry wine that would showcase the variety’s trademark minerality. The wine was fermented and aged in neutral puncheons, underwent full malolactic fermentation and rested on its lees for six months before light filtration and bottling.

Technical Details
Residual Sugar 1.5 g/l
Acidity 6.6 g/l
Alcohol 12.2%
Cases Made 88

Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley

This vineyard is located on the lower slopes of the Carr’s Landing area in Lake Country, which features sandy loam as well as some clay loam soils.

When it was grown
2021 was one of the hottest and driest years on record in British Columbia. The early part of summer brought the highest temperatures ever recorded in the Okanagan followed by prolonged drought that lasted well into the fall. This resulted in a smaller than average crop of very ripe, concentrated grapes.

Harvest started in early September and was finished by mid October. All in all, it was an extreme growing season that has created the potential of some truly unique wines

How it was made
We decided to harvest relatively early to maintain natural acidity and keep the alcohol level moderate. The grapes were gently whole-cluster pressed and the juice was transferred to French oak puncheons for fermentation and aging. The wine spent a total of 9 months in oak (20% new French), with no malo-lactic fermentation needed this year.

How it tastes
This wine features aromas of apple, lemon, fresh hazelnut and light vanilla notes. On the palate it is light and fresh with prominent acidity before a cushion of vanilla custard carries it through to the finish.

Technical Details
Residual Sugar 1.4 g/l
Acidity 6.3 g/l
Alcohol 13.5%
Cases Made 385

Where it was grown
Wendell Vineyard, Lake Country, Okanagan Valley

This vineyard is located on the lower slopes of the Carr’s Landing area in Lake Country, which features sandy loam as well as some clay loam soils.

When it was grown
2020 was a year of ups and downs in the vineyard. An unusually warm stretch of winter weather started the year off in a pleasant way until an arctic cold front moved in and damaged a lot of the fruitful buds on the vines. This resulted in a 40% reduction in overall yield. The silver lining, of course, is that with reduced yield generally comes exceptional quality. It turned out that the vines needed a light load this vintage as the summer and fall were cooler than normal causing the fruit to ripen late. All in all, 2020 is a stellar but scarce vintage.

How it was made
We decided to harvest relatively early to maintain natural acidity and keep the alcohol level moderate. The grapes were gently whole-cluster pressed and the juice was transferred to French oak puncheons for fermentation and aging. The wine spent a total of 10 months in oak (20% new French), with roughly half of it undergoing malolactic fermentation.

Technical Details
Residual Sugar 2.2 g/l
Acidity 6.1 g/l
Alcohol 13.0%
Cases Made 416

What it is
Riesling is one of the world’s noble white wine grapes, known for its precise aromatics, minerality and high acidity. When it’s grown in the extreme climate of the Okanagan Valley, the results are amplified.

Where it was grown
Ritchie Vineyard, Lake Country, Okanagan Valley

When it was grown
2020 was a year of ups and downs in the vineyard. An unusually warm stretch of winter weather started the year off in a pleasant way until an arctic cold front moved in and damaged a lot of the fruitful buds on the vines. This resulted in a 40% reduction in overall yield. The silver lining, of course, is that with reduced yield generally comes exceptional quality. It turned out that the vines needed a light load this vintage as the summer and fall were cooler than normal causing the fruit to ripen late. All in all, 2020 is a stellar but scarce vintage.

How it was made
The grapes were hand harvested on October 22 after a long, slow ripening period. The grapes were crushed before pressing to tame the acidity a little and extract more aromatics from the skins. It was fermented with a proven yeast strain known for clean fermentations and allowed to rest on its lees for 4 months prior to filtration and bottling.

Technical Details
Residual Sugar 19.4 g/l
Acidity 9.3 g/l
Alcohol 10.0%

What it is
Riesling is one of the world’s noble white wine grapes, known for its precise aromatics, minerality and high acidity. When it’s grown in the extreme climate of the Okanagan Valley, the results are amplified.

Where it was grown
Ritchie Vineyard, Lake Country, Okanagan Valley

When it was grown
The 2019 vintage was a welcome return to cooler weather that was more in line with the long-term average. Clear skies alternated with some extended rainy periods that proved tricky during harvest but ultimately produced wines with finesse and great aromatics.

How it was made
The grapes were hand harvested on October 10 after a long, slow ripening period. Whole cluster pressing was used to maintain acidity, minimize bitterness and generally steer the wine towards a style that is taut and electric. It was fermented with a proven yeast strain known for clean fermentations and allowed to rest on its lees for 4 months prior to filtration and bottling.

Technical Details
Residual Sugar 15.8 g/l
Acidity 9.8 g/l
Alcohol 11.2%