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World of Wine News- ROMAGNA'S SAN VALENTINO WINERY BRINGS ITALY'S FIRST NO-SULFITES-ADDED SANGIOVESE TO THE U.S.
- Benchmark Wine Announces Record Sales Year
- Brassfield Estate Winery Concludes 2025 with Exceptional Sales Growth and Expansion of National Sales Team
- BevZero and Tomsa Destil Win Award for Innovations in the Wine Industry
Tag Archives: Matt Dumayne
Sauvignon Blanc, Waters & Banks, Haywire, Okanagan Valley BC VQA, Canada, 13% abv, 2014
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
Posted in British Columbia, Sauvignon Blanc, WHITE
Tagged 13% abv., 2014, BC wine, Canada, Haywire, Matt Dumayne, Okanagan Valley BC VQA, sauvignon blanc, Summerland, Waters & Banks, white wine
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Pinot Gris, Switchback Vineyard, Haywire, Okanagan Valley VQA, BC, Canada, 2013, 13% abv, C$25
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
Sauvignon Blanc, Free Form, Haywire, Okanagan Valley VQA, BC, 2014, 13% abv, C$35
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
Posted in British Columbia, Sauvignon Blanc, WHITE
Tagged BC, Canada, Free Form, Haywire, Matt Dumayne, natural wine, Okanagan Crush Pad Winery, Okanagan VQA, sauvignon blanc
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Pinot Noir, Free Form, Haywire, Okanagan Valley VQA, BC, 2014, 12.8% abv, C$41
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
Posted in British Columbia, OTHER, Pinot Noir, RED
Tagged Alberto Antonini, BC, concrete egg, Free Form, Haywire, indigenous yeast, Matt Dumayne, Okanagan Valley, pinot noir, red wine, unfiltered, unfined, VQA
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