Burrowing Owl Estate Winery

Closer in weight to Bordeaux than California, our first Merlot features black cherry/chocolate notes framed in a mixture of French and American oak.

The '98 vintage provided ideal ripening conditions, producing a wine of intensity and concentration. After fermentation in stainless steel tanks, malolactic fermentation took place in a mixture of French and American oak barrels. The final blend, with 15% Merlot included for refinement and complexity, was made the following summer and returned to barrels for a total of 20 months of barrel ageing. The wine was bottled in August 2000 without fining or filtration.
Lovely blackberry and currant aromas, with hints of cedar and toasty oak. While concentrated and rich on the palate, a firm structure promises excellent ageability.

This variety appears to an excellent fit to the South Okanagan, and it is at it best in this vintage. Merlot ripened mid-September, well ahead of California. Vinification took place in the new winery; its design features include gravity feed from crusher to tank. A year of aging in a combination of French and American oak barrels in caves below the winery allowed a slow maturation on the aromas and flavors.

Deep, ruby hue, ripe aromas with hints of plum and black cherry, with concentrated flavors framed by vanilla and toast from the oak barrel aging.

Aged 18 months in a combination of French and American oak barrels. A blend of 88% Cabernet Sauvignon, 11% Merlot and 1% Cabernet Franc. A melange of cedar, mint and blueberry aromas, finishing with hints of dill and anise.

Forward black cherry fruit with hints of black tea and cedar. Generous mid-palate with supple tannins and a framework of sweet oak.

Ten tons of Pinot Noir were harvested on October 21 1999 from a block in Burrowing Owl Vineyard, planted to the Dijon 115 clone, selected in Burgundy for its characteristics of small clusters and berries, resulting in wines of exceptional concentration and finesse. The grapes were destemmed and lightly crushed, leaving many whole berries to maintain intense fruity aromas. After a warm fermentation in a stainless steel tank, reaching 32 degrees centigrade, the wine was immediately transferred to a combination of French and American oak barrels, in which it underwent malolactic fermentation. After further aging in barrels for ten months, it was bottled in August 2000, yielding 600 cases.

This initial release of Burrowing Owl Pinot Noir is marked by abundant fruit reminiscent of plums and black cherries. On the palate it is soft and silky, with a hint of toasty oak.

Virtually black in colour. A classic Cabernet Sauvignon bouquet of ripe, plummy berry aromatics with a hint of bell pepper and nuances of caramel and vanilla. Lush and chewy on the palate with full bodied blackberry fruit and a hint of cracked pepper backed by smooth tannins. A big, ripe, mellow Cab - one of B.C.'s biggest.

This is an exceptional wine from a very good vintage. It begins with a powerful and attractive aroma suggesting plums and black currants and spice. A wine of brooding ripeness, it just fills the mouth with flavours -- again plums, spice, licorice, leather, with an underlying sweetness to the fruit. The texture is full and round and polished. The finish is quite persistent. The wine is probably at its peak but has the structure to hold that peak for another five years.

The 2000 harvest produced a smaller than usual crop but a very ripe one with intense flavours. This wine has bright fruit, reminiscent of pear and spiced apple. Lively crisp palate balanced with rich texture.

This is a huge wine in every respect starting with the darkest red, almost black colour. The bouquet displays rich blackberry flavours with hints of blueberry and spicy complexities from well integrated oak. Smooth, full-bodied blackberry flavours are ornamented with nuances of caramel, leather, chocolate and coffee and backed by a hearty, mellow tannin structure that handles the 14.5% alcohol with ease. This is a formidable wine that will continue to develop for many years to come.

Darkest red colour. Deep black currant and blackberry aromas with hints of chocolate, cola and just a touch of bell pepper. Velvety smooth on the palate with rich blackberry flavours and subtle, well integrated oak complexities. Framed by the mellowest of tannins through a long, cassis finish. A beautifully ripe, mellow Cabernet Sauvignon with lots of varietal character.

This is a lean, firm wine, relflecting the cooler vintage. the aromas are earthy and peppery. The bright fruit flavours -- cherries, currants and even cranberries -- make this quite a vivacious wine on the palate.

Harvested at 23 brix and cold fermented in stainless steel tanks. Fresh, vibrant orchard fruit bouquet. Rich and hearty on the palate with outgoing peach, pear, grapefruit flavours and classic Pinot Gris earthy complexity. Crisply balanced and well structured with a long finish.

Virtually black in colour. Deep black currant bouquet with rich nuances of leather, mahogany, violets, spice and tobacco. Big and smooth on the palate with rich jammy cassis ornamented by dark chocolate, raisin and nutmeg. A big, powerful wine that will continue to open and build finesse.

Virtually black in colour. Rich plummy blackberry bouquet with deep beet root and meaty notes ornamented by subtle spices. Full blackberry and plum flavours with lots of depth and jammy, bacon fat complexity. This is a huge wine in every respect, very impressive in its youth with everything it needs to continue developing long into the future.

Darkest red colour. A classic full flavoured Bordeaux style wine that features rich berry fruit and elegant development. The bouquet ornaments mouthfilling berry fruit with chocolate and coffee complexities and it is followed by generous outgoing berry fruit flavours knit with fully integrated oak, all framed by the smoothest of tannins. The finesse of this wine has brought together the best of its noble vinifera constituents. Winner of Best of Class in both the Pacific Rim and L.A. County Fair wine competitions.

Fresh bouquet of peach, pear and subtle tropical fruit aromas. Smooth and well balanced with generous peach, pear, apple flavours and hints of lime and mandarin orange through a long finish. A classy fruit-driven Pinot Gris with subtle development and elegance.

Deepest black colour. Big meaty blackberry aromatics ornamented with deep nuances of leather, mahogany and spice. Big and smooth on the palate with spicy blackberry and cherry flavours nicely integrated with hints of chocolate, licorice and cracked pepper. A big, powerful wine that will continue to build finesse into the future.

Big orchard and tropical fruit bouquet ornamented with toasty oak complexities. Hints of pineapple, mango and peach. Lush, rich peach and tropical fruit flavours with rich caramel highlights and nuances of well integrated oak. Fresh, tangy Seville orange on the finish. Mouthfilling, approachable and delightful.

Fresh apple and lime bouquet with vibrant pineapple and pear highlights. Fresh orchard fruit flavours with hints of pineapple and tropical fruit. Rich, creamy mouthfeel. Excellentg as an aperitif and perfect with seafood and shellfish.

Virtually black in colour. Big, deep spicy blackberry and cassis bouquet with meaty complexities and coffee and cracked pepper highlights. Pure velvet on the palate with rich, spicy berry fruit complemented by coffee and chocolate flavours. Viscous and mouthcoating with great balance and elegance. One of the biggest and most impressive B.C. Syrahs yet.

Darkest red colour. A classic full flavoured Bordeaux style wine that features rich berry fruit and elegant development. The bouquet ornaments mouthfilling berry fruit with chocolate and coffee complexities and it is followed by generous outgoing berry fruit flavours knit with fully integrated oak, all framed by the smoothest of tannins. The finesse of this wine has brought together the best of its noble vinifera constituents. Winner of Best of Class in both the Pacific Rim and L.A. County Fair wine competitions.

As welcome alongside a filet of salmon as a filet of beef or a roast – whether veal, chicken or beef. It will accompany your Christmas turkey or duck and works well with cream style fresh goat and soft rind cheeses.