The GOODS from Okanagan Crush Pad
Kelowna, BC | Typically, Okanagan rosés are made in small quantities with the hope that the vintage runs out before the wine gets ‘tired’. In 2010, Okanagan Crush Pad created enough Haywire and Bartier Scholefield Rosé so that the supply would last, and the wine could be given an opportunity for bottle aging. To prove their point, the Summerland winery is challenging wine lovers to share their thoughts on these two delicious vintage rosé wines with a contest. Is there a winner? Haywire, or Bartier Scholefield – you be the judge!
“When we released the wines, we were excited about the quality and the potential for aging,” notes Okanagan Crush Pad (OCP) wine advisor David Scholefield. “They were both delicious and outstanding in their own way. Now,” he continues, “we are very impressed with how they have matured and rounded out and both are sound examples of how patience pays off.”
There are less than 200 cases of each wine at this point and the plan calls for the 2011 rosé wines to be released in the summer of 2013, starting the cycle of withholding release dates. OCP’s consulting Italian winemaker, Alberto Antonini, agrees with this strategy, and now there is a policy developing at Okanagan Crush Pad.
“We have been building inventory and are not going to rush wines to market,” shares owner Christine Coletta. “Now, we just need to get the marketplace to start thinking differently about Okanagan whites and rosés. Perhaps some of the aromatic varieties made in a ready-to-quaff style are suited to an early release,” she continues, “but we have seen that Michael Bartier’s wines really come into their own when they have some bottle aging.”
Okanagan Crush Pad’s chief winemaker Michael Bartier agrees. “There is a serious misconception about Okanagan whites and rosés that I personally aim to tackle,” he notes. “Over the years I have made wines that when revisited several years later, are really showing outstanding character. The reason we can do this is based on two key principles: a conscious winemaking style, and the natural acidity found in Okanagan Valley grown fruit.”
Since the release of the two 2010 rosés, Bartier and Scholefield have revisited the wines frequently. Each has their own personal favourite, but votes from others tend to be split down the middle.
“We all know that wine is a very personal experience, so it is not surprising that one of the two rosés is preferred over the other,” says Scholefield. “There is no right or wrong answer, and no real contest, as clearly the Bartier Scholefield Rosé is superior in all aspects.”
Bartier agrees there is no real contest, and notes, “If you have spent your life living in dry work camp in remote BC, you likely prefer the same wine as Scholefield. If, however, you are a discerning, educated palate, and a worldly person, the Haywire is in every way superior.”
Whose side are you on? Visit okanagancrushpad.com for updated tasting notes on each wine that outline the evolution the wines have taken since the inaugural release, and to enter for a chance to win a trip to BC wine country!
Christine Coletta, Owner
Steve Lornie, Owner
Michael Bartier, Winemaker
David Scholefield, Winery advisor
Alberto Antonini, Consulting viticulturist & winemaker
Leeann Froese, Media relations
Alison Scholefield, Orders & General Inquiries
Karen Kho, Sales & Events
About Okanagan Crush Pad
Okanagan Crush Pad Winery, is based in beautiful Summerland, British Columbia, overlooking the 10-acre Switchback Vineyard site and Lake Okanagan. The winery is home to Haywire and Bartier Scholefield, as well as other brands that have been made at the custom crush facility. With a team of dedicated industry leaders, OCP’s mantra has been to improve the quality of Okanagan wines through shared space and ideas. Since September 2011, the winery has opened its doors to provide home to smaller producers and growers within the Okanagan Valley, while focusing on their own boutique line of hand crafted wines. Keeping with the philosophy that less is more, grapes are handled with minimal intervention with an eye on pure fruit expression that accentuates the Okanagan’s distinctive terroir. Aided by six concrete egg fermenters by Sonoma Cast Stone, Okanagan Crush Pad is the first Canadian winery to introduce these modern vessels to the market.
Okanagan Crush Pad boasts an impressive state of the art facility, but owners Christine Coletta and Steve Lornie stress that it is their winery team that remains the hallmark of their success. Respected winemaker, Michael Bartier is an Okanagan native that has a refined understanding of the valley. Coupled with the global experience of internationally acclaimed wine consultant Alberto Antonini and OCP’s wine advisor David Scholefield, the team strives to create distinctive, quality driven BC wines. The winery is responsible for the boutique labels Haywire and Bartier Scholefield but is equally committed to bringing small producers from field to market.
The winery is not open regularly to the public but is designed to be a shared working space for winemakers to work closely together. Tastings and visits to the winery can be made by appointment through Alison Scholefield at Alison@okanagancrushpad.com.
Bartier Scholefield Rosé
Review on Tim Pawsey’s www.HiredBelly.com | “Bartier Scholefield 2010 Rosé gets better every time we taste it. Looks pretty too. Lovely salmon colour in the glass, raspberry earthy notes on top.”
Recommendation in Georgia Straight by Jurgen Gothe | This one delivers hints of ripe strawberries as well as truffles—no mean feat!—for an intriguing—guess the grapes, Uncle Frank!—dinner companion. Not-quite-salmon-but-beyond-apricot is the colour. Think I could sell that to Sherwin-Williams? Great, crisp finish.
Bartier Scholefield White
Review by Christopher Waters in The London Free Press, 24 Hours Edmonton, 24 Hours Vancovuer, Fort MacMurray Today | It boasts terrific integration and focused peach/apricot character that makes real the cliché that a blended wine is better than the sum of its parts. Made in a unoaked, old school way to amplify the flavours that came with the fruit, you could say it’s a “no B-S white.”
Haywire Pinot Gris
One of Julianna Hayes Top Wine Picks for 2011 – Okanagan Saturday | “Intense aromas of pear, golden apple, yellow grapefruit and lemon meringue pie. Delivers all that character on the palate with mineral and mouthwatering acidity. Stylish.
Reviewed by Kasey Wilson in The Globe and Mail | It’s a deliciously pure, fresh white that displays citrus and delicate mineral nuances highlighting our lighter West Coast cuisine. Influential Tuscan-born winemaker Alberto Antonini acts as a consultant to Haywire, helping craft terroir-driven wines like this one.
Review in Tidings by Harry Herstscheg, 89 points | Fragrant orchard blossoms tease the nose, while ripe pear flavour rides lemony acidity along a crisp, lively palate. Generous lees contact gives a rounder mouthfeel. Flinty minerality lingers.
Reviewed in the Okanagan Sunday | “Haywire 2010 Rose ($25) – Cranberry, cherry, blood orange with some earthy notes. Refreshing.”
Review in Tidings by Harry Herstscheg, 88 points | “Attractive salmon pink colour. Delightful scents of all manner of red fruit. Bright cherry and cranberry flavour upfront set up lean, lingering mineral notes.
Haywire Pinot Noir
Reviewed in Vines magazine | On the nose this has pleasing strawberry and pepper notes. The palate keeps that same delicious peppery character, with the addition of cherry and some subtle herbaceous hints. Some slight grip from fine tannins adds structure and great acidity on the finish rounds out this truly enjoyable wine.”