The Terroir on our 40-acre property is renowned as some of the most exceptional in the country. Located on the famed Black Sage Bench north of Osoyoos, our vineyard has a microclimate that makes it one of the hottest, driest and most sunny sites in Canada. With our northern latitude we enjoy longer sunlight hours than Napa Valley does in the key growing months of June through August. The west-facing orientation combined with our deep desert sand gives us intense daytime heat followed by cool nights. This exceptional diurnal temperature variation allows the grapes to fully ripen by day and then retain the acidity by night. The result in that our vineyard yields intensely flavorful grapes.
Our Vineyard team uses careful irrigation techniques and intensely focused viticulture practices, which create ideal growing conditions for growing the ?Big Reds? of our signature blend. In fact we are so terroir-centric in our thinking, that our winemaker lives right in the middle of our vineyard. He quite literally eats, sleeps and breathes our grapes!
Thanks to our terroir, we are one of the few Meritage or Bordeaux-style blends that are primarily Cabernet Sauvignon. We have one of the few sites in the country that has a long enough growing season and enough heat to fully ripen this grape. This in turn allows for a taste profile that is truly unique amongst Canadian red blends. Further, the clonal diversity gives multi-faceted depth to our Cabernet Sauvignon which enables Nota Bene wine takes on the complexity that it is renowned for.
Our small 9,000 case production enables us to use very exacting standards and "hands on" farming and winemaking practices. Our team has always used environmentally sustainable farming practices. All of our vines are maintained, picked and sorted by hand. We call our Vineyard Manager our "Grape Whisperer" because of his ability to coax the best flavours out of our vines. In the winery, we employ the gentlest fruit handling possible and use state-of-the-art equipment including an automated berry sorting table, crusher/destemmer, and press. Then we carefully and methodically age our wine in appellation specific oak.