Bella Wines

2017 vineyard series portfolio

At Bella the underlying philosophy is to produce natural sparkling wines of exceptional quality.

Our vineyard series program is made in the traditional method, being bottle fermented, hand riddled and hand disgorged. Bella exclusively produces single vineyard, single varietal sparkling wines as we believe each vineyard has a different personality that comes through in the grapes produced.  We intentionally do not provide tasting notes as, just like when two people meet, what you pick up from someones personality may be different from ours.

The 2017 vintage in BC was exceptionally difficult for a natural sparkling wine producer.  A number of our vineyards experienced excessive powdery mildew.  If you recall we had a number of fires around the province and that residual smoke in the air (acting like a green house) did not let through the UV rays required to keep powdery at bay.  In addition, we had extensive winter kill damage from the cold snap that hit us right after an early spring warm-up.  These conditions affected our Keremeos (reduced tonnage), Oliver East Side (no fruit in 2017), Orchard House (reduced tonnage), Estate (reduced tonnage) and Kamloops (no fruit in 2017) vineyard locations.

In prior vintages, we have offered single vineyard chardonnay and gamay expressions.  This year we wanted to experiment with lees by-product that we had typically thrown out in the past.  We took suitable lees from all the different single vineyard pressings and we combined them into a single tank.  We let it wild ferment like all the other wines and just kept adding to it as we were racking the different tanks and barrels.  We check all our lees on a regular basis.  Lees have the ability to not only add texture and subtle nuances to a wine, but if they are clean smelling, they are an excellent preservative, and keep the wine fresh and youthful.  Any lees that have an off smell, anything we don’t agree with, then it goes into the compost pile.  The ratio of gamay to chardonnay in this years blend is approximately 50/50.

For the 2017 vintage, all of the sparkling wines in the vineyard series were feral (wild) fermented (e.g. without the use of nutrients or enzyme additions).  The juice was fermented to about one gram of residual sugar before being cold stabilized with the help of mother nature.  The wines were then bottled, without filtration, and capped by hand for the second fermentation.  The wines will spend approximately six to eight months on lees and are hand riddled, hand disgorged and finished brut natural in style, with no dosage added.

 

2017 sparkling rosé – B2

THE VINEYARD AND HARVEST

As mentioned above, B2 is our first blend composed of lees juice from chardonnay and gamay pressings.  This is your pink, summer-sipper, go-go juice.  We named the winery after Bella so it was only fitting to name our first blend after Bella’s predecessor, our current bulldog, Buddha.  B2 = Buddha’s Blend.

THE PRODUCT

  • 2017 Sparkling Rose
  • Assemblage – chardonnay and gamay from eight vineyards
  • Released April1st, 2018
  • Product 750ml: CSPC +135470 | $25.90 | 130 cases

 

2017 sparkling rosé – cavada

THE VINEYARD AND HARVEST

The geology at Cavada Vineyards in Naramata Village, BC, is predominately bed rock with rocky glacial till (unsorted various sediment deposits carried by glaciers).  At an elevation of 1600 feet, Cavada is located directly above the Bella Estate Vineyard on the hillside of Naramata Road and gets the late afternoon sunshine.  Yield in 2017 was kept low at 3.7 tons an acre and harvest started September 11th at 19.4 brix, pH 3.04 and TA 10.7.

THE PRODUCT

  • 2017 Sparkling Rosé – Naramata Village
  • Assemblage – 100% Cavada Vineyards Gamay Noir
  • Released April 1st, 2018
  • Product 750ml: CSPC +145998 | $27.90 | 150 cases
  • Product 375ml: CSPC +145973 | $14.90 | 70 cases

2017 sparkling rosé – keremeos

THE VINEYARD AND HARVEST

This is the first season of working with gamay from this region.  From Robin Ridge Winery in Keremeos, BC the vines are young at 4 years old, and trained in a Geneva Double Curtain method at about five to six feet high.  The yield in 2017 was kept at 3.0 tons an acre and harvest started September 4th at 19.6 brix, pH 2.98 and TA of 10.9.

THE PRODUCT

  • 2017 Sparkling Rosé – Keremeos
  • Assemblage – 100% Robin Ridge Winery Gamay Noir
  • Released April1st, 2018
  • Product 750ml: CSPC +145976 | $27.90 | 115 cases

 

2017 sparkling blanc de blancs – king

THE VINEYARD AND HARVEST

From King Family Farms at the southern end of the Narmata Bench in BC the yield in 2017 was kept at 4.0 tons an acre and harvest started September 9th at 17.1 brix, a pH of 3.1 and TA of 13.4.  Interestingly enough, because this site was new to us this vintage, we now know we could’ve waited another week as the acids didn’t fall out as quickly as we assumed it would.

THE PRODUCT

  • 2015 Sparkling Blanc de Blancs Naramata Bench
  • Assemblage – 100% King Family Farms Chardonnay
  • Released June 1st, 2018
  • Product 750ml: CSPC +145800 | $27.90 | 205 cases
  • Product 375ml: CSPC +145985 | $14.90 | 65 cases

 

2017 sparkling blanc de blancs – silhouette

THE VINEYARD AND HARVEST

From Silhouette Vineyards located at the northern end of the Narmata Bench, passed the village, in BC the yield in 2017 was kept at 4.0 tons an acre and harvest started September 6th at 22 brix, a pH of 3.15 and TA of 9.1.  This juice was slow to ferment and quite stressed so this was one of the few times we had to add organic nutrient.  Fortunately, the longer we leave this product on lees (in the bottle) the cleaner it becomes so look for it at the end of summer.

THE PRODUCT

  • 2017 Sparkling Blanc de Blancs Naramata Bench
  • Assemblage – 100% Silhouette Vineyards Chardonnay
  • Released August 1st, 2018
  • Product 750ml: CSPC +145982 | $26.90 | 265 cases

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