Skip to main content

Okanagan Valley Pinot Noir 2022

90 points Gismondi on Wine

Hand-picked from four distinctive vineyard sites located in Naramata, Osoyoos, Kaleden and Okanagan Falls this is a classic blend of Okanagan Pinot Noir. The wine aged in neutral French oak barrels and puncheons before bottling. Ripe cherries and raspberries on the nose, and the palate is juicy and fresh with generous amounts of fruit. Soft and silky tannins make this wine very approachable and ready to drink now or enjoy it over the next 3 to 4 years. We produced 2,800 cases.


  • Alcohol 13.5%
  • Acidity 6.5 g/L
  • Aging Drink now through 2027
  • Appellation Okanagan Valley
  • Bottling Date Apr 21, 2023
  • Harvest Date Oct 9th through Nov 2nd
  • ph 3.54
  • Residual sugar <1 g/L
  • Type Red
  • Varietal Pinot Noir
  • Vineyard Fat Coyote Vineyard, Anarchist Mountain Vineyard, Lakehill Rd Vineyard, McLean Creek Rd Vineyard
  • Vintage 2022
  • Winemaker Chris Carson
  • Notes

    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.

    The fruit is sourced from four distinctive vineyards in the Okanagan Valley: Fat Coyote in Naramata, Anarchist Mountain Vineyard in Osoyoos, Lakehill Road Vineyard in Kaleden and McLean Creek Road Vineyard in Okanagan Falls. The combination of these different vineyards each having their own unique aspect, elevation and soils has produced a well-rounded Pinot Noir that showcases the Okanagan as a whole.

    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, a mix of inoculated and indigenous ferments began lasting 18-28 days peaking at 30-33C; gentle hand plunging of the must was done throughout. After a post maceration period the wine was gently pressed and then spent six months in 100% older seasoned French oak barrels and Puncheons.