Sage Hills is a relatively new Okanagan winery. The vineyard, beautifully situated on a lake-facing hill in Summerland, was purchased by Vancouver property developer Rick Thrussell in 2006. At the time, it was a rather run-down apricot farm that had been abandoned for a decade, and Rick planted 7 acres of vines on the site, plus another 3 on a neighbouring property.
His son Keenan is now the winemaker here, and he’s taking the wines in a very interesting direction. Keenan moved to the Okanagan from Vancouver in 2015 and began by farming the vineyard and also helping in the cellar. He also got experience working for Pascal Madevon at Culmina. Pascal – who consults widely – gave him experience in a number of his clients’ cellars. And Keenan also did vintage with Two Hands in Australia. Armed with this experience, he took over winemaking duties at Sage Hills with the 2017 vintage.
The vineyard has been organic from the outset. Initially, weeds were controlled using a bush wacker, but this caused some damage to the trunks of the vines, and so Keenan now takes a different approach: he just lets the weeds grow. Alternate rows are mowed to give some semblance of order, but he doesn’t do anything in the vine row. He’s interested in seeing what grows naturally, and in this arid climate the weeds don’t grow up into the canopy, and the vines don’t seem to be suffering from any loss of vigour. ‘I wanted to see what grows,’ he says, ‘and since I’ve taken over I’ve been using native yeasts.’ He thinks the weeds are part of this.
There’s a step up from the 2016 wines to those from 2017, and there’s also a jump to the wines from 2018. Experiments involving doing less in the winery, and not sulphuring after malolactic fermentation involved just a few barrels in 2017, and then in 2018 he rolled the low intervention approach across the whole range. He says that sulphuring a barrel ‘kills the immune system of the wine and shuts it down.’
Picking here is by acid levels, and so the result is wines that are bright and drinkable, with low alcohol levels. Keenan also makes small quantities of wines under his name – a ton of Cabernet Franc in 2017 and a ton of Sauvignon Blanc in 2018. These see no sulphites at all.
This is a really exciting project, and it’s good to see young people with vision and aesthetic sensibilities making wines in the Okanagan like this.
Sage Hills Brut Sauvage 2016 Okanagan, Canada
This is traditional method Pinot Gris with no dosage. Smoky and a bit mineral with nice grapey notes. Lovely texture here with fine spicies. Lovely stuff. 90/100
Sage Hills Pinot Gris 2017 Okanagan, Canada
This is from purchased organic fruit from the Ghost Pines vineyard high up in Peachland. Harvested late on October 28. Tight and mineral with a bit of reduction, showing some matchstick notes. Lovely freshness with a stony texture. Nice precision here with a good acid line. 91/100
Sage Hills Sauvignon Blanc Semillon 2018 Okanagan, Canada
From Covert Farms in Oliver, this is 65% Sauvignon and 35% Semillon. The Semillon is picked very ripe and the Sauvignon is cofermented with it to provide natual acid balance, with the harvest in tranches and juice added successively to already fermenting wine. Lovely texture here: very fine and linear with nice weight and purity, showing rounded pear, spice and white peach. 93/100
Sage Hills Gewurztraminer 2017 Okanagan, Canada
Half was picked with 9 g/l acid, then some at 7 g/l and the final pick was 4 g/l. Fresh and floral with a lemony edge to the nose and some Turkish delight character. Supple and textured on the palate with nice freshness and some pithy notes. 89/100
Sage Hills Syrah Rosé 2018 Okanagan, Canada
Fruit from Covert Farms. Supple and textured with nice strawberry and cherry fruit, some nice richness and a bit of spiciness. Textural and appealing. 90/100
Sage Hills Rhymes With Orange Pinot Gris 2017 Okanagan, Canada
This is quite…
Source : http://www.wineanorak.com:0/wineblog/canada/alternative-okanagan-1-sage-hills-and-keenan