Burrowing Owl Athene (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Founded by Jim Wyse in 1993 and named after the endangered species that used to populate the area, Burrowing Owl’s winery and vineyards are situated in the northernmost tip of the antelope brush system (which is part of a semi-arid shrub-steppe), a low rainfall natural grassland. Despite the desert ecosystem that adjoins some of their vineyards (and not without the challenges that this can create), these grasslands contain enough moisture levels to contribute to the growing of premium grapes.
With their first vintage in 1997, Burrowing Owl originally focused on Cabernet Sauvignon, Merlot, Chardonnay and Pinot Gris. Since then, the winery has expanded its offerings and now grow some 16 varietals across their three estate vineyards (210 acres in total). With organic vineyard practices, composting, the use of environmentally friendly sprays, and a “no harm” wildlife policy (among other things), Burrowing Owl’s environmental philosophy is best summed up by this quote from the winery: “It has been the overriding environmental philosophy at Burrowing Owl to take the long term view of our vineyard and winery practices and on a global scale we strive to do no harm.”
A deep and brooding bold red wine. Intense aromas black fruit; cassis, blueberry and blackberry along with cracked black pepper, vanilla bean, dark chocolate, graphite and dried herbs. The palate is full-bodied with firm tannins, ripe fruit and balancing fresh acidity. Flavors of dark chocolate, mint, sage, plum, raspberry and leather. Pair this intensely flavored red with grilled steak and a side of roasted vegetables.
The Syrah and Cabernet Sauvignon grapes were harvested by hand from Burrowing Owl’s block A8 on the Black Sage Bench in Oliver from mid- to late October of 2019. They were de-stemmed and gently crushed before being gravity fed into the same tank. This co-fermentation process helped to marry the flavours and created a unique harmony to the blend according to Aristotle’s principle that “the whole is greater than the sum of its part”. After completion, the wine was transferred into barrels for the malolactic fermentation and subsequent ageing for 18 months. The barrels were carefully selected for their ability to integrate components and round out the tannins while contributing to complex savoury notes. The wine was bottled unfiltered and left to mature in bottle until its release.