The Wines

Vineyard: Dual Vineyard Naramata Bench
Growing Regime: No systemic fungicides/herbicides/pesticides.
Varieties: 90% Pinot Gris, 10% Viognier
Harvesting: Hand harvested at 23.5 Brix
Pressing: Light basket pressed
Fermentation: 100% New French Oak for 1 month
Malolactic Fermentation: no
Maturation: Stainless Steel for 6 months
Cold Stabilized: Yes
Protein Stabilized: Yes
Lees Stirring: no
Sulfur Dioxide: Less than 75pmm Total S02
Vegan Friendly: Yes
Alcohol: 13.5%
pH: 3.05
T.A: 6.2 g/L
Residual Sugar: 9 g/L

Vineyard: Dual Vineyard
Growing Regime: No systemic fungicides/herbicides/pesticides.
Varieties: 50% Pinot Noir, 30% Syrah, 20% Merlot
Harvesting: Hand
Pressing: No. Free run juice was bled after skin contact for 18 hours
Fermentation: 100% New French Oak for 1 month
Malolactic Fermentation: No
Maturation: Stainless Steel for 5 months
Cold Stabilised: Yes
Protein Stabilised: Yes
Lees Stirring: No
Sulfur Dioxide: Less than 100pmm Total S02
Vegan Friendly: Yes
Alcohol: 13.8%
pH: 3.30
T.A: 6.6 g/L
Residual Sugar: 1.9g/L 

Vineyard: Single Vineyard Naramata Bench
Growing Regime: No synthetic pesticides, herbicides or fungicides.
Varieties: 100% Riesling
Harvesting: Hand harvested at 25.0 Brix
Fermentation: Inoculated with neutral yeast strain, long cold fermentation in Stainless steel, fermented to dryness.
Maceration: Stainless steel for 6 months prior to bottling.
Malolactic Fermentation: No
Maturation: French Oak barriques for 12 months
Cold Stabilised: Yes
Acidification: No
Chaptalisation: No
Lees Stirring: No
Sulfur Dioxide: Less than 120ppm Total S02
Vegan Friendly: Yes
Alcohol: 14.0%
pH: 2.95
T.A: 8.3 g/L
Residual Sugar: 1.4 g/L 

Vineyard: Dual Vineyard
Growing Regime: No systemic fungicides/herbicides/pesticides.
Varieties: 90% Syrah 10% Viognier
Harvesting: Hand harvested at 23.2 Brix
Pressing: Light basket pressed
Fermentation: 7 days co-fermentation (Syrah and Viognier) in 900kg batches
Malolactic Fermentation: Yes
Maturation: French Oak barriques for 12 months
Cold Stabilised: No
Acidification: No
Chaptalisation: No
Lees Stirring: No
Sulfur Dioxide: Less than 50pmm Total S02
Vegan Friendly: Yes
Alcohol: 13.0%
pH: 3.99
T.A: 5.7 g/L
Residual Sugar: 0.6 g/L 

Vineyard: Single Vineyard
Growing Regime: Organic
Varieties: 100% Pinot Noir
Harvesting: Hand harvested at 24.0 Brix
Maceration: 10 days, hand plunged in 900kg lots.
Malolactic Fermentation: Yes
Maturation: French Oak barriques for 12 months
Cold Stabilised: No
Acidification: No
Chaptalisation: No
Lees Stirring: No
Sulfur Dioxide: Less than 50ppm Total S02
Vegan Friendly: Yes
Alcohol: 13.0%
pH: 3.90
T.A: 5.3 g/L
Residual Sugar: 1.4 g/L 

Sub Region: Naramata Bench
Vineyard: Dual Vineyard
Growing Regime: No systemic fungicides/herbicides/pesticides.
Vegan Friendly: Yes
Acidification: No
Chaptalisation: No
Varieties: 78% Merlot 22% Cabernet Franc
Harvesting: By hand at 24.0 Brix
Fermentation: 10 days in 900kg batches
Maceration: Hand plunged.
Malolactic: Yes
Maturation: 100% French Oak barriques for 12 months
Cold Stabilised: No
Lees Stirring: No
Sulfur Dioxide: Less than 50pmm Total S02
Alcohol: 13.5%
pH: 3.76
T.A: 5.9 g/L
Residual Sugar: 1.4g/L 

 


Marcus Ansems Signature Range

The signature range represents the finest red and white wines produced in a given year. The label utilizes the Ansems family crest as a symbol of quality.


 

Sub-Region: Kelowna
Vineyard: Single Vineyard
Growing Regime: No systemic fungicides/herbicides/pesticides.
Vegan Friendly: Yes
Acidification: No
Chaptalisation: No
Varieties: 100% Chardonnay
Harvesting: By hand at 24.0 Brix
Fermentation: Barrel fermented for 30 days with combination of wild and inoculated yeasts
Lees stirring: Yes
Malolactic: 30%
Maturation: 12 months in new and 2nd fill French oak barriques
Cold Stabilised: Yes
Sulfur Dioxide: Less than 80pmm Total S02
Alcohol: 13.5%
pH: 3.49
T.A: 7.4 g/L
Residual Sugar: 2.4g/L 

Vineyard: Single Vineyard (Golden Mile Bench)
Growing Regime: No systemic fungicides/herbicides/pesticides.
Varieties: 100% Syrah
Harvesting: Hand harvested at 23.2 Brix
Pressing: Light basket pressed.
Malolactic Fermentation: Yes
Fermentation: 9 day neutral fermentation in 900kg batches.
Maturation: French Oak barriques for 12 months
Cold Stabilised: No
Acidification: No
Chaptalisation: No
Lees Stirring: No
Sulfur Dioxide: Less than 50ppm Total S02
Vegan Friendly: Yes
Alcohol: 13.1%
pH: 4.02
T.A: 6.0 g/L
Residual Sugar: 0.5 g/L