We’re thrilled to announce that the 2015 Unicus (Grüner Veltliner) won best in show at Gold Medal Plates in Edmonton. We were paired with Chef Shane Chartrand of Sage Restaurant, who took home bronze for his ‘Charcoal & Smoke’ dish featuring charcoal sablefish and cold smoked albacore tuna. His dish was simply stunning:
Don, Elaine & Sara are thrilled to welcome Jean-Marc Enixon as Vineyard Manager & Winemaker at Culmina.
We’re excited to report that the 2016 Spring Pre-Release is now open, featuring the 2015 vintages of Unicus (Grüner Veltliner), Decora (Riesling), and Saignée (Rosé). Members may login to access their Allocation here or call 250.498.0789 to place their order. The new releases will be shipped or available for pick-up as of May 3rd.
Step 1: 2015 Growing Season Assessment & Vigour Analysis
Like any planning process, a solid roadmap for the future can only be put in place after you’ve evaluated where you’ve already been. Planning in the vineyard is no different. Preparing for the season ahead at Culmina always starts with an in-depth analysis of the previous growing season – more specifically, with Pascal spending a few cold winter weeks on the ATV. During the quiet cold months, Pascal drives down every other vineyard row to assess the vine health and vigour of each panel of vines in the vineyard. While passing through the dormant blocks, he assesses the vigour of the vineyard by attributing a value of 1 (low vigour) to 5 (high vigour) to each panel (or every five vines). He then uses this raw data to map out the vigour of the vineyard – both figuratively and literally. With this assessment map, he then creates a plan for the season ahead that includes decisions involving pruning, composting, irrigation, and the management of cover crops.
We’re thrilled to be sponsoring one of Canada’s rising stars, Toronto-based Menswear designer Joao Paulo Guedes, as he launches his A/W collection during Fashion Week in Vancouver from March 14-19. The highly innovative and incredibly hardworking Brazilian-born designer has put together an incredible collection for the show. His work draws inspiration from a wide range of sources, with this collection featuring spectacularly imagined prints inspired from textures and patterns found in the microscopic natural world.
We’re thrilled to announce our 2013 Single Varietal Reds Member Allocation is now open, featuring our 2013 Cabernet Sauvignon and 2013 Merlot. Members may login to access their Allocation here or call (250) 498-0789 to place their order. Wines will be shipped or available for pick-up at the winery as of March 22nd.
Short on Valentine’s Ideas? For every 6-bottle purchase from our Wine Boutique until January 31st, you’ll be entered to win 2 Opening Night tickets for the Art Club Theatre’s production of Pride and Prejudice on February 3rd as well as a bottle of 2012 Hypothesis to share on Valentine’s Day.
Calgary-based wine writer Peter Vetsch recently rated our 2013 Dilemma 92 points, adding “This isn’t ‘good…for a Canadian wine’; this is high-end, globally competitive Chardonnay.”
Rick Van Sickle recently published his “Top 10 B.C. Red and White Wines of the Year” for 2015, which featured three (!) Culmina wines. The 2012 Hypothesis, 2013 Decora, and 2013 Dilemma were all included, alongside some exceptional company. Humbling, indeed! His full reviews are below.
Culmina was featured on Global BC by David Stansfield this past Saturday! David included the 2012 Hypothesis as one of his recommended local wines for the upcoming holiday season. Watch the full clip by clicking “Read More.”
It’s fair to say we take a traditional approach to our red winemaking, with a nod to the cru classé of Bordeaux. For Pascal, the aim is to treat the fruit as gently as possible. All of our reds are hand harvested and sorted twice, first by cluster and then painstakingly sorted berry by berry after being gently removed from the harsh, bitter stems. Typically, Don and Pascal are the last one’s on the line, as a final check before the fruit comes into the winery. The blueberry-like fruit is then placed into tank by gravity for fermentation. No leaves, no stems, no jacks.
We recently installed two traditional winemaking vessels: a concrete amphora and a concrete egg. Why look to the past? For research and development. We want to precisely analyze how these vessels impact a wine’s sensory characteristics, such as flavour and texture.
We are thrilled to announce that our 2013 Dilemma is now available to our Members prior to its public release. It’s not too late to become a complimentary Member – click here to sign-up to get your own allocation of Dilemma. Existing Members may order online by logging in here or by calling us directly at (250) 498-0789.
The name of our Chardonnay stems from a tough decision made by the Triggs family. When the original 44 acres were purchased on what’s now Arise Bench, though predominantly raw land, approximately 11.6 acres were previously planted. Among these plantings was a block of nearly 20 year-old Chardonnay vines.
The 2015 growing season is continuing to move along at a furious pace, with véraison now nearing completion throughout the vineyard. Pascal spotted the first few berries going through véraison on July 16 – quite early – in Block P2 (Malbec) on Arise Bench.