Our winemaking techniques are designed to enhance, not interfere with, the naturally occurring fruit flavors in our wines. Two words you will hear frequently from Howard to describe his winemaking technique are "gentle" and "non-interventionist". Great fruit, helped along only when necessary using a soft touch, will result in great single vineyard wine from BC.
Howard applies gentle techniques to extract colour, aroma, and flavour compounds from the grapes. In order to achieve the highest quality, the juice must have intimate contact with all parts of the ripe grapes. During the pressing of the grape skins, only the high-quality first pressings are gathered into oak barrels for ageing. To ensure only the best fruit goes into our wines, Howard keeps all lots separate, from the vineyard block through to the barrel ageing. With this dedication and attention to detail, only the top lots will be developed and then selected for the final bottling. Discover our red wines.
Unlike reds, our whites undergo whole cluster pressing. This is intended to preserve the characteristics of the grape by removing the juice quickly, while avoiding the extraction of phenolics (astringency) from the skins. As with reds, principally free run juice from low-pressure pressings are used. Even during the fermentation and ageing, Howard prefers not to interfere with the flavour profile from the vineyard. Malolactic fermentation is rarely used and ageing in oak is kept to a minimum. Finally, as with reds, Howard uses careful lot selection to ensure each bottle is a true expression of the single vineyard. Discover our white wines.