Okanagan Crush Pad - Haywire Pink Bub Sparkling Rosé
The Okanagan Crush Pad winery was founded on a long history of friendship, and shared respect for the land. The team passionately creates wines that showcase the wild beauty of the Okanagan. Organic farming principles follow into the cellar where nature shapes and directs their wines.
Okanagan Crush Pad opened in 2011 to provide a home-base for Christine Coletta and Steve Lornie’s original wine label Haywire, and to serve as a custom crush facility. Today the winery makes its own wines exclusively, under the labels Haywire, Narrative, Free Form, and Bizou + Yukon.
The Okanagan Crush Pad winery is state-of-the-art. It features long banks of concrete tanks, clay amphorae, and large format neutral oak casks. The guest centre is built into the heart of the facility, offering visitors a rare glance into the art of winemaking.
Today, the winery owns 375 acres of land on two distinct vineyard sites: Switchback Vineyard and Garnet Valley Ranch in Summerland. Each site is Certified Organic.
On the farming side, Pinot Noir, Gamay Noir, Syrah, Cabernet Franc, Chardonnay, Pinot Gris, Sauvignon Blanc and Riesling are planted, along with eight acres of organic field crops at the Garnet Valley site.
At the winery, you will find winemaker Matt Dumayne at the helm, creating terroir-driven wines made from organic grapes, utilizing wild yeast fermentation and low intervention winemaking, employing varying vessels that combine to bring out the best of Okanagan terroir.
This is a new year, a new label, a new wine, and a new winery name. Okanagan Crush Pad has shifted its name to Haywire Winery, reflecting the growing importance of its leading brand and the company's shift away from being a custom crush facility. With the change comes new branding and this new Pink Bub. This friendly fizz comes from old vine pinot blanc, whole cluster pressed and native fermented in concrete before heading to the charmat tanks for three months. With a deep peach hue, this fun fizz is flush with ripe cherry, ripe raspberry, and sweet salami across a dryish form, bright with orangey acidity to the short, snappy finish. Fun, fresh, and frisky, much like its new label, chill this and enjoy equally fun and fresh and frisky activities.
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Description
The Okanagan Crush Pad winery was founded on a long history of friendship, and shared respect for the land. The team passionately creates wines that showcase the wild beauty of the Okanagan. Organic farming principles follow into the cellar where nature shapes and directs their wines.
Okanagan Crush Pad opened in 2011 to provide a home-base for Christine Coletta and Steve Lornie’s original wine label Haywire, and to serve as a custom crush facility. Today the winery makes its own wines exclusively, under the labels Haywire, Narrative, Free Form, and Bizou + Yukon.
The Okanagan Crush Pad winery is state-of-the-art. It features long banks of concrete tanks, clay amphorae, and large format neutral oak casks. The guest centre is built into the heart of the facility, offering visitors a rare glance into the art of winemaking.
Today, the winery owns 375 acres of land on two distinct vineyard sites: Switchback Vineyard and Garnet Valley Ranch in Summerland. Each site is Certified Organic.
On the farming side, Pinot Noir, Gamay Noir, Syrah, Cabernet Franc, Chardonnay, Pinot Gris, Sauvignon Blanc and Riesling are planted, along with eight acres of organic field crops at the Garnet Valley site.
At the winery, you will find winemaker Matt Dumayne at the helm, creating terroir-driven wines made from organic grapes, utilizing wild yeast fermentation and low intervention winemaking, employing varying vessels that combine to bring out the best of Okanagan terroir.
This is a new year, a new label, a new wine, and a new winery name. Okanagan Crush Pad has shifted its name to Haywire Winery, reflecting the growing importance of its leading brand and the company's shift away from being a custom crush facility. With the change comes new branding and this new Pink Bub. This friendly fizz comes from old vine pinot blanc, whole cluster pressed and native fermented in concrete before heading to the charmat tanks for three months. With a deep peach hue, this fun fizz is flush with ripe cherry, ripe raspberry, and sweet salami across a dryish form, bright with orangey acidity to the short, snappy finish. Fun, fresh, and frisky, much like its new label, chill this and enjoy equally fun and fresh and frisky activities.
