Retsina Vol. 1

Vintage: 2025

Wine Style: Retsina

Winemaking: 75% Chenin Blanc, 25% Riesling. Whole Cluster direct-pressed and juice settled. Rack directly to barrel. Barrel fermented and aged. Infused with Douglas Fir resin.

Technical Details

• Alcohol: 12.5%

• Cases Produced: 115

Food Pairing: Extremely adaptable with Mediterranean cuisine, white fish and meats especially Calamari, Saganaki, Greek Salad, be bold!

Cellaring Potential: 1-2 years

Serving Temperature: 8-10 C

Retsina Vol. 2

Vintage: 2025

Wine Style: Retsina

Winemaking: 50% Chenin Blanc, 50% Riesling. Whole Cluster direct-pressed and juice settled. Rack directly to barrel. Barrel fermented and aged. Infused with Douglas Fir, Shore and Ponderosa Pine resin.

Technical Details

• Alcohol: 12.5%

• Cases Produced: 56

Food Pairing: Extremely adaptable with Mediterranean cuisine, white fish and meats especially Calamari, Saganaki, Greek Salad, be bold!

Cellaring Potential: 1-2 years

Serving Temperature: 8-10 C

Chupito Vol. 3

Vintage: 2025

Wine Style: Red Wine

Winemaking: Merlot with some Pinot Gris. Destemmed. Manual punchdowns of the cap during 3 weeks of fermentation and maceration. Pressed, settled and aged in barrel.

Vineyard: St. Rocc, Okanagan Falls

Technical Details

• Alcohol: 13%

• Cases Produced: 51

Cellaring Potential: 2-3 years

Serving Temperature: 15-17c

Grapes & Soda Vol. 4

Vintage: 2025

Wine Style: Skin Contact Wine

Winemaking: 75% Pearl of Csaba blended with 25% Chenin Blanc. Pearl of Csaba destemmed and fermented on skins with manual punchdowns for 2 weeks, then aged in oak barrels. Chenin Blanc whole cluster direct-pressed and fermented and aged in stainless steel.

Technical Details:

• Alcohol: 10.5%

• Cases Produced: 51

Cellaring Potential: 1-2 years

Serving Temperature: 10-12c

Stable House Bistro Vol. 5

Vintage: 2025

Wine Style: Skin Contact Wine

Winemaking: 75% Pearl of Csaba blended with 25% Riesling. Pearl of Csaba destemmed and fermented on skins with manual punchdowns for 2 weeks, then aged in oak barrels. Riesling whole cluster direct-pressed and fermented and aged in stainless steel.

Technical Details

• Alcohol: 10.5%

• Cases Produced: 42

Cellaring Potential: 1-2 years

Serving Temperature: 10-12c

Pinot Noir Vol. 6

Vintage: 2025

Wine Style: Red Wine

Winemaking: Mostly destemmed with whole cluster inclusion for 3 weeks of fermentation and maceration. Aged in used oak barrels.

Vineyard: St. Rocc Vineyard Okanagan Falls, BC

Technical Details

• Alcohol: 13.5%

• Cases Produced: 74

Cellaring Potential: 5-7 years

Serving Temperature: 15-17c