Matty Wine Feeling Fine

​Matty​ ​Wine
(nara)​
feeling​ ​fine​ ​…
…​ ​on​ ​the​ ​roof
!

BUBBLES
Rosé Frizzante, 2019
Singletree
The Winery​: Singletree winery first opened in Abbotsford in
2015, adding a second vineyard and location on the Naramata
Bench in 2018. SIngletree is named after the single-harness
yoke which was an essential tool for pioneering farmers in the late 1800s.
The Wine: ​The Rosé Frizzante is a blend of Merlot and Cabernet Franc, hand-picked
by the Etsell family and staff. F​rizzante is the level of effervescence (strength of the
bubbles) in a bottle of sparking wine. Usually between 2.5 and 3.5 bars of
atmosphere/pressure. This Frizzante is a ​small lot fermented in stainless steel with
extended lees contact and some added spritz to give texture and complexity. Dry,
with flavours of fresh strawberry and raspberry. ALCOHOL: 12.5%.
Pear, 2019
Elephant Island
FRUIT WINES
The WInery:​ Opened in 1999, the founders of Elephant Island
have a passion for fine alcohols and the love of a good time. The foray into fruit wine
was guided by the fascination of the founder Miranda’s grandfather, Paul, whose
recreational pursuit of fruit winemaking and distilling left a heritage rich in notes and
memories. Paul had the foresight and vision to believe that there was a market for
well-crafted fruit wines and that the fruit grown in the Okanagan Valley would
provide the essential raw ingredients. His recipes, brought from the old-world, have
laid the foundation for all of the wines at Elephant Island.
The WIne:​ Lovely, delicate aromas carried on a fresh and crisp blanket of bartlett
pear flavors. Fermented dry, a completely refreshing wine built for hot summer days.
ALCOHOL: 11%.

BLANCS
Sauvignon Blanc Sémillon, 2019
Howling Bluff
The Winery:​ Founded in 2004, the Smith Family built
Howling Bluff Estate Winery and vineyard from scratch
on a farm on Three Mile Road, now part of the Naramata
Bench. Howling Bluff is focused on finding the best expression of their vineyard for
their wines while making sure to create a legacy of a sustainable family winery that
their children will continue with far into the future. From solar panels to biodynamic,
organic and — most importantly — sustainable farming and winemaking practices,
they aim to use, as much as possible, products that have the lowest possible
footprint on the planet.
The Wine:​ With 85% Sauvignon Blanc and 15% Semillon, the majority of the
Sauvignon Blanc comes from the Herr VIneyard on Upper Bench Road. The remaining
Sauvignon Blanc and the Semillon comes from the Three Mile Creek vineyard. A
portion of the wine spent five months in environmentally friendly maturation cubes
with French oak. NOSE: pineapple, honeydew, green apple. PALATE: crisp, fresh,
with a velvety mouthfeel. Hint of passion fruit on the finish. ALCOHOL: 13.3%.
Muscat, 2018
Lang Vineyards
The Winery:​ Guenther Lang and his wife,
Kristina, purchased the vineyard when
they immigrated to Canada in 1980. In late
1989, the ‘Farm Gate Winery’ license was created permitting smaller growers to start
their own operations. Lang Vineyards was the first in B.C. to receive such a license,
opening in the spring of 1990.
The Wine:​ 10-year-old Muscat Canelli, sourced from the Naramata area. 70 cases
produced. Grape skin contact for 14 hours enhances the robust flavors and balanced
acidity. ALCOHOL: 12%.

ROUGES
Pinot Noir, 2018
La Frenz
The Winery:​ La Frenz Winery is owned and operated by Jeff
Martin and his wife, Niva, who arrived in British Columbia from
their native Australia in the late 1980s. After serving as head
winemaker at Quails Gate Estate Winery in Kelowna, the
Martins bought land and planted grapes on the Naramata Bench near Penticton.
The Wine:​ 100% Pinot Noir, the Pinot Noir Reserve has, as all great Pinots should,
layers upon layers of flavour, continually expressing more of its nuances as it opens
in the glass. Aromatics of bramble, dried cherries and coffee grounds lead to flavours
of tiramisu, blueberries, charcuterie, and Okanagan morels. This wine has a
wonderful density, fine silky tannins whilst still showing the elegance of Pinot Noir. A
lingering finish with notes of salted caramel chocolate, all spice and freshly tilled
earth leaves you wanting more! ALCOHOL: 13.8%.
Red Stiletto, 2017
Ruby Blues
The Winery:​ The winery opened as Ruby Tuesday
Winery in 2008 and quickly became popular with
visitors to the Naramata Bench as a funky, fun winery
with fine wine, great rock and roll music in the vineyard and a wicked line of stiletto
shoes for sale in the wine shop. About two years later, the name was changed to
Ruby Blues Winery to avoid confusion with the U.S. based restaurant chain also
called Ruby Tuesday. At this time, a new winery sign was created on Naramata Road
using an old Volkswagen bus. Daisy, the bus, has become a local land mark.
The Wine:​ The Red Stiletto is a red blend with a base of Syrah grown on the winery
site. This blend also contains some Merlot, Cabernet Sauvignon and Pinot varieties.
All of the grapes have been grown on the Naramata Bench and aged in American

and French oak. The wine is very light in tannin and fruity, with a smoky nose. It is an
easy sipping red wine that pairs well with cedar plank salmon on the barbecue or
lamb chops. AlCOHOL: 13%
Sette Coppa, 2016
D’Angelo Estate Winery
The Winery:​ The D'Angelo family brought its
winemaking tradition over from Italy to Canada in the
1950s. Sal started helping his father with making their
wines in Ontario as a young boy. As a young man, Sal returned to Italy to spend time
with his grandfather, Salvatore. Sal returned home and started making his own wines
in Ontario. After he was presented with the Grape King Award 1999, the top honour
in Ontario for having the finest vineyard, he knew it was time to reach even higher.
So, he searched out the best property he could find in the Okanagan Valley and
bought it. D'Angelo Estate Winery produced its first vintage from its BC Winery in
2005 and opened its Penticton location in 2007. Sal has a unique philosophy as a
vintner. "Quality is grown" are the words he lives by. Throughout the vineyard, only
the finest French viniferas and hybrids are planted. Today, D'Angelo Vineyards has 8
acre of vines on the renowned Naramata Bench and more are being developed.
The Wine:​ A blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit
Verdot. Purple black core with purple reflections, wine of moderate plus intensity,
disarms on the nose with cassis, currant leaf, red pepper, sun ripened black cherry,
star anise and mocha notes. ​The palate is full bodied, juicy, laden with ripe sweet
cherry, cassis, wild herbs, followed with youthful yet approachable tannins that finish
with espresso and spice notes. ALCOHOL: 14.7%.
The Setta Coppa is named after Sal’s great-grandfather Donato’s nick name. When
translated it means seven measures (a measure was an amount of grain like a
bushel). In the 1860s, Great-grandfather Donato went to the town gristmill to have
his wheat ground into flour. The mill owner said that he was using the barter system
and informed Donato that for every 6 measures he ground into flour he would take 1
for payment. Donato disagreed and stated that he would have to grind 7 measures,
not 6, before he got 1. The mill owner said that 6 was the standard in town, but
Donato said 7. The mill owner repeated loudly “everybody is 6″, Donato repeated

loudly “well I am 7.″ The mill owner replied, “SO YOU ARE!” Henceforth, the family
nickname was "7 measures" or SETTA COPPA.
In 1976 as a 21-year-old, Sal went back to Italy to the small town where he was
born, to live with his grandfather Salvatore (whom he is named after). As he was
walking down the street, a little old lady who must have been 100 years old asked
him, “Who are you?” He replied, “Sal D’Angelo.” She asked again louder, “WHO?” This
time, Sal replied, “Salvatore Giovanni D’Angelo.” Again she shouted “WHO?” Sal said
to her in Italian, “I am the son of the son of the son of SETTA COPPA”. She knew
who he was right away because she knew his father, grandfather and
great-grandfather. She leaned and kissed him on the cheek . The old woman was
Sal’s great-great aunt.
Stellaport, 2019
Elephant Island
DESSERT
15 years in the making. The solera method is a Spanish
technique under which we established "mother barrels" of
Stellaport out of the 2001 vintage. Each year since, 1/2 of the
total volume produced out of a given vintage has been removed from the solera and
bottled, and the balance of the vintage in volume returned to the solera for aging.
The program ensures that the oldest wine (from the 2001 vintage), remains present
in the smallest proportion, and according to Spanish philosophy "the oldest wine
teaching the youngest".
This release is the final release of Stellaport. It is the ultimate time capsule, weaving
together years, flavors, textures, moments of time that have spanned so much of
Elephant Island Winery's history. It is elegant and rich, nuanced and layered,
designed for contemplating and for savoring. Butterscotch, caramel, coconut and
vanilla from prolonged barrel aging providing the perfect complement to the still
fresh note of July ripened Naramata cherries. ALCOHOL: 18%