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SBW Tasting June 2 2025
Welcoming Reception
Poplar Grove Extra Brut 2019
Medium gold in colour with aromas of honey, and just a hint of orange blossom. Flavours of yellow apple and ripe pear with a hint of brioche.
Harvest Notes
The 2019 winter brought extremes: warm 12° January days to lows of - 22° and lots of snow in February. When the buds started pushing, we noted that the colder months had resulted in a bit of bud and vine death in our Naramata Bench Vineyards. Bud burst was two weeks later than average due to the long winter. The beginning of Okanagan spring was one of the driest on record. However, by the end of June, the valley saw a cooling trend that lasted through most of July and brought much precipitation. At the end of July, the real Okanagan summer started with hot sunny days and little precipitation. The grapes soaked in the summer heat and quickly made up for lost time. Variation in our reds happened right on schedule. September was wetter than usual. October was dry with 15° days and 2 to 6° nights. On October 9th, a -4°frost dropped the leaves in most of our vineyards. After the frost, the weather was perfect to hang the fruit until the end of October, with all the remaining vineyards achieving the right amount of favour, sugar, and acid. No Floods. No Smoke. Overall, it was a low tonnage year with excellent ripe fruit across all varietals in our vineyards.
Winemaking Notes
Lovingly handpicked by our owners, Tony and Barb Holler, from their home estate vineyard on the shores of Okanagan lake. Comprised of 100% single vineyard estate-grown Chardonnay, strategically picked early to be developed into a dry & crisp bubbly. Primary fermentation was completed in 100% stainless steel. The chardonnay was then reinoculated with fresh yeast, bottled and laid in cages to undergo bottle fermentation. Once secondary fermentation was completed, the brut was left to rest on its lees for 24 months to develop its classic bready characteristic. The wines were disgorged and final dosage assembled after numerous taste tests to determine the best liqueur d’expédition. This wine has developed beautifully in bottle and holds moderate acidity allowing it to be enjoyed now or laid down in the cellar.
Cellaring Notes
Enjoyable upon release and can be cellared until 2029.
Crispy Oyster Mushroom, Spicy Aioli, Pickled Vegetables
2024 Proyecto Terruno Sparkling Albarino
TASTING NOTES
This one-of-a-kind Sparkling Albariño is bursting with compelling varietal aromas: bright citrus, mineral and pear. With the perfect amount of bubbles - imagine a refreshing lemon sorbet, kissed with delicate orange blossom and a wash of pink grapefruit on the palate. With its balanced acidity and lower alcohol, it's the perfect choice for any occasion - from holidays to brunch and the slopes. Get ready to discover a new favorite, because this sparkling is as easy-going as it is extraordinary.
WINEMAKER'S NOTES
The fruit was hand picked at Grand Island, on August 12th and was gently whole cluster pressed and settled and cooled on site then transported up carefully to Terravista. The free run juice was separated into two lots: 40% was fermented in concrete, while the rest was fermented, cool, in a stainless steel tank. In mid-September the base wine underwent secondary fermentation in a Charmat tank and then was aged on lees, with bi-weekly lees stirring, for 4 more weeks before bottling.
Technical Details:
pH 3.2, TA 8.6 g/L, RS 8.6 g/L Alc: 11.1%
Vineyard: Grand Island Vineyard - Clarksburg, California, USA
334 Cases
Wine pairing notes -
The acidity of the Proyecto Terruno Sparkling Albarino will cut through the fried component of the Oyster mushroom, while complementing the pickled vegetables. The slight residual sugar and fruit character will complement the spicy aioli.
CRISPY OYSTER MUSHROOM, SPICY AIOLI, PICKLED VEGETABLES
2022 Observatory Grüner Veltliner
The nose is a perfect imitation of the real thing sans a robust white pepper note, but the fruit is brilliant and herbal, with fresh green apples and dried herbs pulling you into the glass. The palate is lively and ripe with sweet, almost candied fruit that never crosses the line, thanks to some bitter guava notes in the back end. It is impressive and another sign of plenty of diversity in the Okanagan.
These grapes were hand harvested, destemmed and pressed. After two days of cold settling the clear juice was racked off, analyzed and determined a dose of tartaric, citric and malic acids were needed to improve microbial stability and overall balance. Alcoholic fermentation, stainless with cultured yeast and the barrel spontaneous, naturally stopped after two weeks due to cold temps in November. Two separate vessels were used, stainless for the bright fresh portion, and an old neutral barrel (originally used for our wedding wine). The barrel ferment portion had lees stirring and partial malolactic conversion to increase texture and mouthfeel. The two portions were blended and rested for 6 months on lees before bottling on May 15, 2023.
Picked Oct 20, 2022
Pipe Dreams Vineyard, Sportsmans Bowl Rd, Oliver, BC. Brix: 20.5
TA: 4
pH: 3.65
190 cases produced
Wine pairing notes -
Yellow tropical fruit and round texture compliment the earthiness of fried oyster mushroom, citrus and lime finish goes nicely with pickled vegetable.
BC Oyster , Wild Rose Vinegar Mignonette, Preserved Lemon
2023 Terravista Albarino
TASTING NOTES
This beautifully balanced Naramata Bench Albariño has Terravista’s characteristic streak of zippy citrus and electric stone fruit but on the palate it is buoyed by vanilla sherbert and blossom – a touch on the creamy side, offering more weight and complexity. A warm September and lower crop on the vines set the stage for a myriad of flavours.
WINEMAKER'S NOTES:
The Albariño fruit is from Lone Hand Ranch as well as a small lot from Naramata Outlook Vineyard - the first fruit off our new planting within 1km of the winery. Whole cluster pressed, juice was then drained to two tanks. The juice was inoculated with two separate yeast strains, and fermented at cool temperatures for two weeks, until bone dry.
~238 cases made
Wine pairing notes-
Albarino is a classic pairing with oysters, its salinity and acidity complementing beautifully.
BC OYSTER , WILD ROSE VINEGAR MIGNONETTE, PRESERVED LEMON
2023 Martin’s Lane Fritzi's Riesling
West Kelowna, Okanagan Valley, British Columbia, Canada.
ABOUT FRITZI’S VINEYARD-
Fritzi's vineyard is a tiny single vineyard literally down the road from Mission Hill Family Estate at the base of Mt. Boucherie, a long dormant volcano in West Kelowna at 49.83°N. It is a warm, southeastern facing parcel named after owner Anthony von Mandl's mom, and it has performed with ease year in and year out. The clone 21B vines are now a quarter century old and typically give the wine a rich mineral base with intense, concentrated, dry, tangerine, limey fruit with streaks of pear and bright acidity. Power and precision are an excellent combination, and this wine has it. It has to be considered among the best rieslings made in North America.
On the brow of Mt. Boucherie, a dormant volcano in West Kelowna, Fritzi’s is a small, steep vineyard. Deposits of shattered, quartz-laced rock left behind during the glacial melt impart a distinct flavour to the wine. This block faces south east, soaking in the sun’s reflection off Okanagan Lake.
AROMAS.- Elegant. Seductive. Classic.
PALATE - Complex. Mineral. Intense.
HARVEST DATE- 25 September, 2022
CLONE - 21B, planted 1997
MACERATION 48 hou- rs skin contact (stems included) Oak.
MACERATION48 hours skin contact (stems included)
WINE ALCOHOL 13.0%- v/varch, 2023
WINE ALCOHOL13.0% v/v
ACIDITY - 9.0 g/L
pH - 2.94
RESIDUAL SUGAR9.0 g/L
Wine pairing notes-
Fresh oyster and Riesling are a classic pairing, this wines offers crisp acidity and mineral characters that mirrors the briny and delicate flavours of oyster.
Crispy Polenta, Onion Marmalade
2023 En Terre Riesling
TASTING NOTES:
This En Terre Riesling expresses as much elegance as it does energy, leading with bergamot, pear and layers of elevated citrus. The touch of sweetness on the palate rounds out with a medley of stone fruits and delicate florals, with complexity building with each sip.
WINEMAKER'S NOTES:
En Terre meaning ‘earthen’ or 'of the earth’ is the embodiment of this special wine project. Crafted with an inventive spirit, this Riesling is from Gold Digger and Boulders Blocks from our new property in Okanagan Falls. This wine is a testament to sustainability. It harmonizes vibrant fruit and thoughtful farming to reflect the beauty of these two blocks at Storm Haven Vineyard. A symbol of collaboration and conservation, its precise balance and distinctive terroir celebrate innovative winemaking.
The fruit was hand harvested from the two separate blocks at our Storm Haven Vineyard located in Okanagan Falls. The Boulders block was harvested on Sept 19, 2023 followed by the Gold Digger block which was harvested on September 21st. The two lots were gently whole cluster pressed, then blended together and co-fermented at cool temperatures. After 31 days the fermentation was arrested to retain residual sugar, in order to balance out the fresh acidity.
Technical Details:
pH 2.8, TA 8.6 g/L, Alc 11.3 %, RS 17.1 g/L
265 Cases
Wine Pairing notes-
The acidity of the En Terre Riesling will refresh the palate, cutting through the richness of the crispy polenta, while the fruit character will complement the onion marmalade.
House Smoked Salmon, Cream Cheese, ‘Everything’ Spice, Fried Capers
2024 FANDANGO Proyecto Terruño
51% Albariño, 49% Verdejo
Vineyards:
Evergreen Vineyard, Ancient Lakes AVA
Sheep Ranch Vineyard, Dunnigan Hills AVA
Grand Island Vineyard, Clarksburg AVA
TASTING NOTES
Aromatic honey suckle, pear and lemon on the nose – Fandango invites you into its dance. Lemons dipped in honey with a creamy texture and weight from a portion of Albariño from Grand Island fermented in concrete. This satisfying and structured blend of Albariño and Verdejo is a versatile, textured white wine. The blend of the Evergreen Albariño, which has this racy acidity and citrus and a kiss of melon from Verdejo make for a welcomed riff off our own blend of these two Naramata Bench grown varieties. A chameleon, depending on the season and the pairing.
WINEMAKER'S NOTES
Albariño was hand-picked in the early morning of October 1, 2024 at the famed Evergreen Vineyard in the Columbia River Basin in the Ancient Lakes AVA, Washington. This Albariño fruit was then trucked up by Eric to the winery that afternoon. Gently whole cluster pressed at Terravista, Evergreen Albariño was fermented in stainless steel tanks until bone dry. The Grand Island Albariño as well as the Verdejo portion from Sheep Ranch, were picked on September 3, 2024. Noth were whole cluster pressed, cooled and transported carefully to Terravista Vineyards within 24 hours once settled. Grand Island Albariño has some concrete egg fermentation whereas Verdejo was stainless steel fermented. The three lots were blended prior to bottling to create the first ever Fandango made from Albariño and Verdejo outside of BC.
Technical Details:
Alc: 13.0 %
pH: 3.63
TA: 5.9 g/L
RS: 0.0 g/L
Cases: 976
Wine pairing notes-
The Proyecto Terruno Fandango will tame the richness of the cream cheese with its acidity while the citrus and stone fruit flavours should complement the dish overall.
HOUSE SMOKED SALMON, CREAM CHEESE, ‘EVERYTHING’ SPICE, FRIED CAPERS
2022 Meyer Family McLean Creek Pinot Noir
Harvested from our estate vineyard, McLean Creek Road Vineyard in Okanagan Falls. Aged in French oak barrels for 11 months (25% new), the nose is pronounced displaying aromas of darker fruit like blackberries and saskatoon berries with a subtle earthiness. Smooth yet structured tannins will allow this wine to hold up to many foods and it has a long alluring finish with an elegance and complexity.
Each bottle is hand filled, wax dipped, and hand labelled with care. We produced only 75 of these 1.5L magnum bottles.
SPECIFICATIONS
- Alcohol 13.5%
- Acidity 6.5 g/L
- Appellation Okanagan Falls
- Bottling Date January 2024
- Country Canada
- ph 3.69
VINEYARD NOTES
The 2022 vintage was a classic Okanagan growing season with a typical Spring budburst in early May and beautiful weather into June. We had beautiful flowering weather from late June into July which resulted in good yields across the valley. July and August were consistent with previous years although slightly cooler slowing the vines growth cycle. Leading up to harvest, the crop level was significantly higher compared to past vintages and needed more time to ripen. The weather was perfect for ripening with warm days and cool nights providing a lengthy hang time for our Pinot Noir blocks to develop flavours and physiological ripeness. The white varieties were harvested later than normal but the fruit was able to develop a great balance of sugars to acid and superb flavours.
Our family owned “McLean Creek Road Vineyard” was originally planted in 1994. The vineyard is within the Okanagan Falls sub-geographical indication (sub-Gi) which was designated in 2018 and recognized as being geologically unique in the production of wine grapes. It has a predominantly steep southerly aspect with the soil comprised of alluvial and glacial deposits making up a mix of gravel and sandy loams. The Pinot Noir blocks are planted with a Pommard clone (91) and 4 Dijon clones (114, 115, 667, 777) and are planted in three distinct blocks on the 20-acre property (16-acres planted). The largest of these blocks has a steep southerly aspect to capture the full range of the sun, the second block has a gently sloping westerly aspect giving a slightly higher temperature from the afternoon sun, and the third and coolest of the blocks has a gentle northwest aspect. Our philosophy is to manage each block separately and treat each vine individually. Although we are not certified organic, we practice organic/sustainable farming principles.
PRODUCTION NOTES
At the winery the fruit was gently de-stemmed via gravity into small open top fermenters and allowed to cold soak. After cold soaking, an indigenous yeast fermentation began lasting two weeks and peaking at 32 degrees Celsius, with gentle hand plunging of the must done throughout. After a post-maceration period the wine was transferred to 100% French oak barrels (25% new) where it remained for 11 months. A natural malolactic fermentation occurred in late spring. In keeping with our philosophy to maintain, as much as possible, a hands-off approach in the cellar to allow the true expression of terroir, this wine is unfined and unfiltered.
Each bottle is hand filled, wax dipped, and hand labelled with care. We produced only 75 bottles.
Wine pairing notes-
This wine poises a medium body and subtle red berry and earthy notes that suits the cold smoky flavour of the salmon and capers. crisp acidity cuts through the fattiness of the fish and spiced cream cheese.
PORK AND FENNEL MEATBALL, COMEBACK SAUCE
2023 Terravista Figaro
TASTING NOTES:
This blend of 89% Chardonnay, 8% Viognier and 3% Marsanne offers a bright nose of citrus and ripe apple peel that leaps from the glass. On the palate, the allure of apricot, orange blossom and grapefruit pith refresh before giving way to a creamy lemon meringue texture. The finish is crisp, tart, dry and beautifully balanced.
WINEMAKER'S NOTES
Chardonnay from Kaleden was fermented and aged in a concrete egg and the other portion of Chardonnay from Naramata in neutral oak puncheons with lees stirring for 7 months. Later blended with the small and inaugural crop of Marsanne from Naramata Outlook Vineyard was fermented and aged in neutral barrels as well as a small harvest of Viognier from Naramata was fermented and aged in neutral oak.
TECHNICAL DETAILS:
pH 3.47, TA 7.5g/L, RS .1g/L Alc: 13.6%
Cellaring Notes: From 2024-2030
Bottled: April 17, 2024
Wine pairing notes-
The Proyecto Terruno Fandango will tame the richness of the cream cheese with its acidity while the citrus and stone fruit flavours should complement the dish overall.
Braised Beef, Orchard BBQ sauce, Crispy Potato Chip
2022 Terravista Syrah
TASTING NOTES:
This is the first Syrah fruit that has been harvested from our own En Terre Vineyard we planted in 2020. On the nose, blueberry, blackberry, violets and white pepper jump out of the glass. On the palate, this medium-bodied wine offers damson plums, fresh blackberries, raspberries, liquorice, spices and vanilla. Bright acidity freshens the lingering finish.
TECHNICAL DETAILS:
TA 6.1 g/L RS 3.2 g/L pH 3.59 Alc 13.8%
Cellaring Notes: From 2024-2030
Vineyards: En Terre Vineyard (North Block and Terraces) - Naramata Bench &
Chicane Vineyard - Osoyoos
Bottled Sept 14, 2023
WINEMAKER'S NOTES:
The grapes from En Terre Vineyard were whole berry destemmed with no crushing then transferred to a 3000L premium French Oak cask for fermentation where they briefly cold soaked for 3 days before gently warming with yeasts. The Osoyoos Syrah from Chicane Vineyard were also whole berry destemmed, fermented in stainless steel and barreled down separately. Pumpovers were happening twice a day during this period. After fermentation was complete, the wine had a post maceration period of 10 days before pressing off the skins. The Syrah was then aged in 20% new French oak barrels for 10 months, blended and bottled September 2023.
~ 350 cases made
Wine pairing notes-
Citrus and herbal notes of the Terravista Figaro will complement the pork and fennel meatball while its acidity will cut through the comeback sauce.
Holler Family cellar collection
CRISPY POLENTA, ONION MARMALADE
2008 Poplar Grove Chardonnay
This vintage is classic Chardonnay with aromas of green apple, peaches and a hint of nuttiness. On the palate first there is stone fruit, honey and pear, with a citrus and mineral finish.
Chardonnay involves our most complex winemaking methods in the Poplar Grove white wine program. The wine is sourced from four individual estate blocks located 49% in Osoyoos, 26% in OK Falls and the remaining 25% from the Naramata Bench. Our vineyard team harvested the fruit on separate dates to ensure the different blocks were at optimal maturity in brix and flavour profile. Each of the Chardonnay blocks are processed and fermented separately and then blended to taste. 80% of the Chardonnay is fermented in stainless steel tanks while the remaining 20% is fermented in 228L new French oak Burgundian barrels. Some malolactic fermentation occurs naturally in the barrel.
Wine pairing notes-
This Chardonnay offers a round and creamy texture that pairs will with the butter element in polenta, The richness and acidity of the wine harmonize with the onion marmalade.
2006 Poplar Grove Chardonnay
Honey yellow in colour, with intriguing aromas of candied almonds, orange blossom, and butterscotch. This wine's elaborate flavour profile develops with every sip. The palate is greeted with warm apple torte. Pleasant peach and pineapple are prominent with hints of vanilla bean and a lingering note of coconut. Light French oak barrel aging adds flavours of pecans to the wine's long, silky finish.
Wine pairing notes-
Chardonnay is best matched with foods that enhanced by its round and silky characters polenta provides a great textural back drop with onion marmalade matching the developed nutty character of the wine.
PORK AND FENNEL MEATBALL, COMEBACK SAUCE
2009 Poplar Grove Cabernet Franc
If syrah is nudging its way on to the main stage cabernet franc is far behind and one of the valley leaders is the Poplar Grove Cabernet Franc 2009. Cabernet franc thrives in cooler climates in part because the vine gets underway early in the spring but it comes with a different style red, floral fruit with a dusting of dried herbs and spice. The tannins are supple, the texture amazingly round for such a young wine that has a full life ahead of it.
Micro-selection of the best lots from our home vineyard on the slope of Penticton’s landmark Munson Mountain, just below the winery. The criteria are all about quality and barrel selection. The Cabernet Franc was hand picked and sorted.The berries were crushed and held cold for three days. The wine was kept separate for 18 months in both new and older French oak barrels and then assembled for bottling. Our Cabernet Franc further developed in bottle for 18 months prior to release.
Wine pairing notes-
Cabernet Franc shows developed red curry compote ,earthy and hint of herbaceous notes and moderate tannin, anise like notes from fennel meat ball compliments the savoury notes in the wine
2005 Poplar Grove Cabernet Franc
Naramata Bench, Okanagan Valley, British Columbia, CanadaMeaty, peppery, tobacco leaf, cigar, black cherry, cranberry, coffee, vanilla, mocha aromas. Dry, somewhat tight palate with light tannins and a touch of acidity. Cranberry, floral, mocha, vanilla, coffee, herbal, black olive, tea flavours. Finish is very tart and oaky. Very good nose but lacks palate richness and balance.
Wine pairing notes-
The earthy slightly peppery notes in the Cab Franc pairs well with the savoy and fatty nature of meatballs. Herbal component tends to pair well with fennel and rosemary herbs.
BRAISED BEEF, ORCHARD BBQ SAUCE, CRISPY POTATO CHIP
2009 Poplar Grove Merlot
Meaty, black olive, prune, coffee, cherry jam node with bits of tobacco, liquorice, cedar and mint aromas. The attack is rich and full the tannins perfectly rounded and light. Prunes cocoa, ash, coffee, vanilla, smoky flavours flecked with kirsch, orange peel and dried herb. Good texture if a bit soupy and overripe.
Winemaking Notes
Berries were hand-picked and sorted prior to crushing, then cold-soaked for four days. Alcoholic fermentation took place at controlled temperatures in stainless steel tanks; breaking and soaking the cap through twice daily pump-overs allowed for full integration. Next came a long post-alcoholic maceration of the submerged caps for a further 14 days before pressing into barrels. Malolactic fermentation occurred in barrel over the winter into spring aging in 20% new oak. The remainder was aged in a combination of 1 to 3-year-old French oak barriques for 21 months and bottle aged for 12 months prior to release.
Wine pairing notes-
Braised beef and Merlot is a classic pairing from the region of Bordeaux in France. The wine is rich and smoothwith moderate tannin compliment the tender savoy beef.
2005 Poplar Grove Merlot
Expect a lovely rich version of merlot here with plenty of sweet oak and bright fruit with a savoury dried herbs undercurrent, Cherry compote, shows development, big and form with a slightly lean undercarriage.
Wine pairing notes-
This wine shows development characters of plum and dark cherry compote with savoury herbs such as thyme and oregano that echo the flavors of the braising liquid creating a harmonious pairing.
Poplar Grove Haynes Creek Cabernet Sauvignon 2014
Deep crimson in colour, the nose opens with bold aromas of cassis, tobacco leaf, and a touch of savoury tea. On the palate, rich layers of baked fig, ripe blackberry, and dark cherry are accented by hints of black pepper, providing a complex and intense profile. The finish is robust and powerful, with big, muscular tannins that create a heavy, intense impression, signaling the wine’s strength and longevity.
Poplar Grove Legacy 2011
The blend is Merlot 43%, Cabernet Franc 41%, Malbec 13%, Cabernet Sauvignon 3%. This firmly textured wine begins with aromas of black currant and black cherry, which are echoed on the palate, along with flavours of coffee and dark chocolate. There are spicy fruit flavours on the lingering finish.
(550 cases made)