blending, notes Triggs. Here alsowill be the bush vines experiment, on whichCulmina’s logo is based.


Thewinery All grapeswill be sourced fromthe estate, and


allwill be hand-picked into five-kilogrambaskets and transported right to thewinery in themorning while the fruit is still cool, Triggs says. The crush pad is at vineyard elevation, but after


going through the sorting tables to pick out any unripe or damaged fruit, the selected fruit is gravity fed to the de-stemmer,where gentle handlingwithminimal intervention is the focus. They’ve purchasedCanada’s firstOcillys de-stemmer, because it gently pushes the berries so less solids and stems enter the fermentation tanks. Fruit is dropped, not pumped and no paddleswill spank the


berries at thiswinery. The next step is a second sorting table for a final check to


ensure only the best berries begin the fermentation process. The cellar roomis lower than the fermentation roomto allow


gravity to control the flowofwine fromone to the other. The facility has been designed so the process is in a circle to


allowa logicalmovement ofwine through its different stages. Three different experimental tank systemswill include eggs


inwood and concrete and classical tanks. “We’re never afraid ofwhat is new.We like to experiment;


we love innovation and discovery. If it doesn’tworkwe’llmove on to something else,” commentsMadevon. Skylights have been located on the north side of the building so it’s nice and bright inside evenwithout turning on the lights.


Atile floor and drop-down antique


French chandelier in the tank roomwill permit turning the space into a dining roomfor an amazing guest experience. Even thewashroomis already fitted out formore than industrial use,with upscale fixtures and a glassed-in shower for the workingwinemaker to transforminto the affable host. In the bright, airy tasting room, awall


ofwindows, some ofwhich openwide to the terrace, overlook the vineyard,


providing guestswith a completewinery experiencewhile they taste the product of those vines. The unique tasting-roomtable is a heritage piecewith a story


behind it, but you’ll have to talk to the people atCulmina about thatwhen you visit. “Wewant to sit downwith people and share our story,”


explains Triggs. “We don’twant people standing three-deepwith glasses of


wine in the tasting room,” he emphasizes, so bookings for tours and tastings likelywill be arranged online. The newwinery opens to the publicAug. 23. Sara notes the project is personal for all of those involved.


“We’re verbal and vocal about every decision.We’re striving for excellence in allwe do.” They’re hoping all their effortswill further raise the bar for


wine quality fromtheOkanaganValley. “We’re pushing ourselves.We believe this valley canmake wines to challenge theworld,” adds Triggs.


10


British Columbia FRUIT GROWER • Summer 2013


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