En Terre Riesling 2025

EN TERRE RIESLING 
Okanagan Falls, SUB GI
Boulders and Gold Digger Vineyards 

TASTING NOTES:
This En Terre Riesling has a pronounced nose of grapefruit, blossom and stonefruit. On the palate it’s crisp, fresh with a touch of residual sugar in the midpalate that is balanced beautifully with acidity. Precise with excellent length and signature BC acidity - so versatile for food pairings. 

WINEMAKER'S NOTES:

En Terre meaning ‘earthen’ or 'of the earth’ is the embodiment of this special wine project. Crafted with an inventive spirit, this Riesling is from Gold Digger and Boulders Blocks from our new property in Okanagan Falls. This wine is a testament to sustainability. It harmonizes vibrant fruit and thoughtful farming to reflect the beauty of these two blocks at Storm Haven Vineyard. A symbol of collaboration and conservation, its precise balance and distinctive terroir celebrate innovative winemaking. 

Technical Details:
The fruit was hand harvested from the two separate blocks at the 107 acre Storm Haven Vineyard located in Okanagan Falls. The Boulders block was harvested on Sept 18, 2025 followed by the Gold Digger block which was harvested on September 26. The two lots were gently whole cluster pressed, fermented for 18 days separately at cool temperatures, aged in steel and blended together.

 Alc 11.3 %, RS 13.2 g/L, pH 2.86, TA 8.1 g/L

~667 Cases

Nadine Kinvig ~ winemaker

Notes:

90 Points Gismondi on Wine May 10, 2026

"The nose is full of grapefruit and stonefruit that spills onto the palate, with more pear dusted with a hint of lime rind. It is crisp and fresh, with just the right amount of residual sugar, beautifully balanced by the acidity and minerality throughout. Again, a style we do so well in BC that deserves so much more support than it gets from local chefs and restaurants. The fruit is hand harvested from the two separate blocks at the 107 acre Storm Haven Vineyard, located in Okanagan Falls: Gold Digger and Boulders Blocks. The grapes were whole cluster pressed and fermented for 18 days, then blended and aged in steel."