Charming, delightful, frothy.
A charmat method sparkling (as is Prosecco) frothy and dusky pale pink, this lively fizz is incredibly charming.
Made from the Pinots, it offers sweet wild berries, waxy pears, tangerine blossoms and herbal undertones. High-toned red fruit and pears, bitter orange and wild herbs are echoed on the palate. A fresh and delightful sipper or pair with a cheese platter or brunch dishes.
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - September 24th, 2020

Juicy, berry, fresh.
An estate field blend that was bursting with freshness upon harvest. Iwas whole bunch fermented in stainless for 2.5 weeks but was lacking structure, so Averill Creek used an classic method used in Valpolicella (you've heard of Ripasso) and added the Joue field blend to some leftover Pinot Noir marc (skins and stems) overnight, which had the structure they desired. There were no yeast, nutrients, enzymes, or sulphites added; the wine is also unfiltered and unfined.
Juicy is the most apt descriptor. Cherries, red forest berries, vanilla, purple flowers, cedar and white pepper aromas develop into a bouncy and quaffable palate with high-toned red and purple fruit and a spiced finish. A charming red that deserves a slight chill before serving--you won't regret it!
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - September 24th, 2020

Purity, berry, fresh.
An estate blend of Pinot Noir, Marechal Foch, Gew and Pinot Gris grown in BC's newest sub-GI, this natural-esque wine was made by pressing-off the Pinot and Foch, then de-stemmed whole-berry Gewurz and Pinot Gris were added to the red juice. Averill Creek explains this as a red ferment in essence, but with a cap of white berries. Approximately once daily the cap was punched down. After pressing off it was left in tank on its primary lees until bottling. There were no yeast, nutrients, enzymes, or sulphites added; the wine is also unfiltered and unfined.
The colour of pomegranate juice it delivers wild red berries, tealeaf, bitter orange and vague herbal notes. It has a slight prickle on the tongue, has impressive extraction and is all berry, berry, berry on the palate. Very nice acidity and purity.
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - September 21st, 2020

Leesy, creamy, fresh.
This is an estate field blend of 40% Pinot Gris, 40% Gewurztraminer and 20% Chardonnay grown on glacial stone and loam soils. The components were hand harvested, sorted and foot stomped, left on skins for 8 hours and then whole-bunch pressed without sulphur. Fermentation by indigenous yeast was completed in old French oak barriques. The wine was left to age on primary lees, without battonage until just before bottling.
There were no yeast, nutrients, enzymes, or sulphites added; the wine is also unfiltered and unfined.
Leesy notes are layered with creamed yellow apples, honeydew melon, cedar and dried wildflowers. The palate is fresh with a creamy edge and is flavoured with charred lemons and tealeaf. Solid.
©copyright 2021 Daenna Van Mulligen
Wine Scores Reviewed - March 3rd, 2021

This pale pumpkin-hued rose (made as an orange wine) spent 4 months on lees in stainless steel tank. Made from Gewurztraminer (grown on Granitic soils on the Black Sage Terrace) and Pinot Gris (from mostly sandy/loam soils in Summerland), I can assure you it will not resemble either of those varieties, if you are familiar with them or not.
In relatively small quantities, more winemakers are experimenting with these polarizing orange, or natural wines. In part out of curiosity, and to ensure they aren’t missing out on potential consumers.
Michael Bartier explains, "This was my first kick at a Bartier Bros. wine in this style. We were looking to achieve a wine that was refreshing and tannic. In my old age now, I chill my reds quite cold and really like them this way. This wine seemed a natural to fit that preference."
He continues,“I chose varietals I was familiar with, Gewurztraminer [for] aromatics with Pinot Gris [for] mouthfeel. The process was to harvest at white wine ripeness, macerate like a red would be (spontaneous ferment--3 weeks with twice daily punch downs), press, and the remainder of the process had the wine being treated like a white to maintain freshness. There was no malolactic fermentation, the wine was stored in stainless steel, and filtered. I’m happy with the result--light, lively, soft tannins, rainwater fresh, with intense aromatics."
Bartier plans to play around with different varietal ratios going forward.
On tasting, the wine has aromas of summer berries, hops and lemons, forest floor and wild mushrooms with notable Orange Pekoe tea undertones. It is bone-dry and tangy with herbal tones and a clean finish with fine tannins.
©copyright 2018 Daenna Van Mulligen
Wine Scores Reviewed - April 30th, 2018