Burrowing Owl Merlot (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2020
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Country
Canada
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Region
British Columbia
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Sub-Region
Okanagan Valley
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Grape
Merlot
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
13.5%
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Food Pairing
BBQGamePork
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Vegan Friendly
Yes
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.”
Tasting Notes
An intensely perfumed nose with notes of violet, black fruits, and pastry dough. The palate is full-bodied, with a mixture of red and black fruits, added herbs, and focused minerality. Ripe tannin and an abundance of acidity make this worthy for anyone’s cellar- if you can wait! Pair this with a variety of BBQ dishes, game, and pork.
Method
The grapes were harvested by hand from Burrowing Owl’s Vineyards in Oliver and Osoyoos at their optimal ripeness between October 7th and 31st. They were sorted by hand, then destemmed and gently crushed before being gravity fed into stainless tanks for cold soak (3 days) and alcoholic fermentation (14 days). Fermentation temperatures ranged from 16 to 29°C. Both “free run” and “pressed” wine were then moved into barrels for malolactic fermentation followed by ageing for 16 months. The selection of barrels helped round out the tannins, and contributed to complex notes such as smoky, savory and spice. After the blending of the barrels (64% French, 18% Hungarian and 18% American with 20% new, 20% one and two-year, and 60% neutral oak), the wine was bottled unfiltered and left to mature in bottle until its release.
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