Thorn & Burrow

An aromatic skin-contact blend of Gewürztraminer, L’Acadie Blanc and La Crescent from two organically farmed vineyards in Summerland and Yarrow, BC. Intensely expressive, with notes of tangerine, white citrus, tropical fruit, peach skin and Meyer lemon. The palate is bright, textural and dry, with guava, mango and citrus carried by vibrant acidity.

Gewürztraminer spends five days on skins, while the L’Acadie Blanc/La Crescent sees two days of skin contact before both components mature for eight months in neutral oak on heavy lees. Full malolactic fermentation adds texture without sacrificing freshness, resulting in a lively, structured white that balances aromatic intensity with drinkability.

ORANGE   /    +704709   /   $18.00

A field blend led by Siegerrebe from the organically farmed McConnell Vineyard in Abbotsford, complemented by Kerner, Madeleine Angevine, Madeleine Sylvaner, Bacchus and a small amount of Pinot Noir. The aromatics are vibrant and lifted, with guava, wild raspberry, blood orange, mandarin, crab apple and subtle peach.

The blend sees six days of skin contact, with two barrels of skin-contact Gewürztraminer from Summerland added to bring further aromatic lift and tropical character. Aged for eight months in neutral oak on heavy lees and finished with full malolactic fermentation, the wine is dry, textural and energetic, balancing bright acidity with generous fruit.

ROSè   /    +704712   /   $18.00

GAMAY

Produced from second-year vines in Okanagan Falls, the fruit undergoes two days of skin contact before fermentation in a neutral 500 L puncheon. Small additions of tank-fermented LaLa and Rosé complete the final blend. Bottled using forced carbonation rather than the Charmat method, the result is an approachable, fruit-forward sparkling red with freshness, lift and immediate drinkability.

RED   /    +674248   /   $18.00

PINOT NOIR

The fruit comes from a 20-year-old organically farmed vineyard in Oliver. Following a light maceration and nine days on skins, the wine spends eight months in neutral oak on heavy lees before completing full malolactic fermentation. The result is an approachable, fresh expression of Pinot Noir that emphasizes purity of fruit and drinkability.

RED   /    +704715   /   $18.00

GAMAY / DORNFELDER

The Gamay was picked during a break in the atmospheric flood that we were under. This diluted the sugars and affected the alcohol levels. I did a quick three-day skin maceration. The Dornfelder (Chilliwack 10yrs+) came in at the same time but was less affected; both varieties were processed and co-fermented together. Pressed off to neutral barrels for 8 months on heavy lees. An expressive nose full of nibs and spiced black cherry intertwined with alpine herbs (pine/fir) and subtle allspice and chrysanthemums. Playful, light and crushable on the palate, more candied red fruits, spiced cherry cola.

LIGHT RED   /    +674248   /   $18.00

This Gamay Noir is sourced from a young, 1.5-acre vineyard in Langley, BC. Organically farmed (though not certified), this vintage represents the first fruit harvested from the 3-year-old site, which grows on alluvial soils.

The winemaking process involved a split approach: 50% underwent a 7-day carbonic fermentation in stainless steel before being pressed back into steel, while the other 50% experienced a traditional 10-day skin maceration, followed by 10 months of aging in neutral oak on primary lees. The result is a limited production of 192 cases.

In early fall 2024, the wine is still developing, showing a flinty, Burgundian-style reduction on the nose with hints of wild tart red fruit subtly emerging underneath. On the palate, it offers a fresh and vibrant expression of sour red fruits and subtle black cherry, with a delicate herbal touch on the finish.

GAMAY   /    +306963   /   $16.00