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Tag Archives: Haywire
Bottle fermented and aged in the traditional method, this bubble was purchased by daughter Jess. I seem to have trained the child well – at least in that she has good taste in wine. It’s topped with a crown cap, … Continue reading
Another delicious wine from Haywire. Why are they so consistently good? Less is literally more – quality fruit, careful harvesting, and minimal intervention during the winemaking process allows the wine to speak for itself. Translucent ruby with aromas of black … Continue reading
Love. Haywire wines are consistently gorgeous. It doesn’t get much better than this on the BC wine stage. When you’re committed to using organically grown grapes, and providing little intervention in the cellar – no additives or oak, indigenous yeasts … Continue reading
As the bottle mentions, this delicious tipple was created by Michael Bartier, Matt Dumayne and consultant winemaker Alberto Antonini at the Okanagan Crush Pad and has been “..fermented using wild yeast and raised in concrete.” Okay, so let’s talk about … Continue reading
This is a Sauvignon Blanc I can actually get behind. Now, I know many wine enthusiasts enjoy your favourite Sauvignon Blancs and that characteristic herbaceousness touched by citrus and gooseberry. So often though, they’re industrially made and sweetened, showing little … Continue reading
If I could drink this all day, every day, I would. Hands down. No question. Unfined, unfiltered, fermented with indigenous yeast, and aged for 8 months on the skins in amphorae. Pressed and then rested for two more months and … Continue reading