Okanagan Crush Pad Winery 2025 Subscription

Haywire Gamay, 2022

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, BC VQA
Varietal: 100% Gamay Noir
Alcohol: 12.5%
Residual Sugar: 0.7

Quality Score: 90 – Best served lightly chilled (18–19 °C) after 2+ hours of decanting. Drinking beautifully now and over the next 2–3 years.

Wine Description

Appearance: Rich and deep ruby red.
Nose: Juicy blackberry and cranberry layered with earthy tobacco and warming spice. Evolving complexity with air.
Palate: Medium-bodied, plush and balanced. Silky tannins support flavours of ripe black fruit and subtle spice. Clean finish with lingering savoury notes.
Serving Temperature: 18–19 °C, after decanting for at least 2 hours.
Drinking Window: Now through 2027.

Food Pairing Suggestions

Appetizer: Roasted beet salad with walnuts and goat cheese – earthy and tangy notes highlight the wine’s fruit and spice.
Cheese: Lankaaster aged gouda (Ontario) – nutty depth echoes the wine’s earthy character.
Main: Herb-roasted turkey with gravy and baked stuffing – the wine’s structure and fruit complement the richness without overpowering.
Main (Vegetarian): Balsamic-glazed Brussels sprouts with crispy shallots and squash purée – a satisfying match for the wine’s savoury and spicy tones.
Dessert: Spiced poached pears with cranberry compote – echoes the wine’s fruit profile and finishes clean.

Haywire Switchback Pinot Gris, 2023

Tasting Notes by Valerie van der Gracht

Geographical Indication: Okanagan Valley, BC VQA
Vineyard: Switchback Vineyard
Varietal: 100% Pinot Gris
Alcohol: 12.5%
Residual Sugar: 3.9 g/L

Quality Score: 91 – Serve slightly chilled (10–12 °C). No decanting needed. Best enjoyed now through 2026.

Wine Description

Appearance: Clear straw hue with a welcoming, refreshing glint.
Nose: Tingling floral and stone fruit notes atop a core of freshly sliced Bartlett pear. Intriguing and aromatic.
Palate: Light-to-medium bodied, with flavours echoing the nose. Ripe orchard fruit, a whisper of spice, and balanced acidity carry through to a gently lingering finish.
Serving Temperature: 10–12 °C — not too cold, to allow the wine’s aromatics to open.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Baguette with washed-rind cheese like Riopelle or Langres
Cheese: Saint-Paulin or a semi-soft stinky cheese
Main: Pan-seared trout with lemon and herbs
Main (Vegetarian): Mild potato and cauliflower curry with basmati rice
Dessert: Plum torte with lightly whipped crème fraîche

Haywire King Family Vineyard Merlot, 2022

Tasting Notes by Tony Aspler

Geographical Indication: Naramata Bench, Okanagan Valley, British Columbia
Vineyard: King Family Vineyard
Varietal: Merlot
Alcohol: 14%
Residual Sugar: 1.4 g/L

Quality Score: 91 – Hold 1–2 years or decant if enjoying now. Serve at 16–18 °C.

Wine Description

Appearance: Mature ruby red.
Nose: Cherry pit and dark chocolate with a thread of vanilla oak.
Palate: Full-bodied and dry, packed with black cherry and black plum on lively acidity. Structured, youthful finish.
Serving Temperature: 16–18 °C in a Bordeaux glass.
Drinking Window: Now through 2027.

Food Pairing Suggestions

Appetizer: Smoked duck crostini with cherry compote
Cheese: Aged Gouda or Quebec aged cheddar
Main: Grilled pork loin with rosemary and cracked pepper
Main (Vegetarian): Lentil and walnut-stuffed portobello mushrooms
Dessert: Dark chocolate mousse with cherry coulis

Haywire Chardonnay, 2022

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Haywire (Okanagan Crush Pad)
Varietal: Chardonnay
Alcohol: 12.5%
Residual Sugar: 0.0

Quality Score: 90 – Serve chilled (10–11 °C). Enjoy now through 2026.

Wine Description

Appearance: Pale straw yellow.
Nose: Toasty oak layered with aromas of apple and pear.
Palate: Medium-bodied and dry with a buttery texture, flavours of yellow apple and a refreshing lemony lift. Long, elegant finish.
Serving Temperature: 10–11 °C in a white wine glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Lobster bisque with a hint of brandy
Cheese: Double cream Brie or Riopelle de l’Isle
Main: Chicken in white wine and cream sauce with tarragon
Main (Vegetarian): Butternut squash and sage risotto
Dessert: Lemon posset with shortbread

Free Form Cabernet Sauvignon, 2019

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Okanagan Crush Pad
Varietal: Cabernet Sauvignon
Alcohol: 12%
Residual Sugar: 0 g/L

Quality Score: 92 – Drink now through 2027. Decanting optional. Serve at 17–18 °C.

Wine Description

Appearance: Deep ruby with a tawny rim.
Nose: Cedar and blackcurrant with hints of vanilla and spice.
Palate: Medium-bodied, dry, and well-balanced. Flavours of blackcurrant, blackberry, and subtle oak tannin.
Serving Temperature: 17–18 °C in a large Bordeaux glass.
Drinking Window: Now through 2027.

Food Pairing Suggestions

Appetizer: Bison carpaccio with shaved Parmigiano
Cheese: Firm Alpine cheese like Comté or aged Emmental
Main: Herb-crusted lamb rack with red wine jus
Main (Vegetarian): Grilled eggplant lasagna with lentils and smoked tomato
Dessert: Blackcurrant dark chocolate truffles

Garnet Valley Ranch Chardonnay, 2022

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Garnet Valley Ranch
Varietal: Chardonnay
Alcohol: 12.5%
Residual Sugar: 0.3 g/L

Quality Score: 90 – Drink now through 2026. Serve lightly chilled (10–12 °C). No decanting needed.

Wine Description

Appearance: Bright, golden yellow with a greenish tint.
Nose: Aromatic and spicy, with notes of toasted oak and ripe apple.
Palate: Full-bodied and dry, featuring baked apple and caramel, underpinned by well-integrated oak and freshness.
Serving Temperature: 10–12 °C in a Burgundy glass to showcase aromatics and texture.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Sautéed scallops with lemon-butter and tarragon
Cheese: 3-year-old Canadian aged cheddar
Main: Roast veal with rosemary pan jus and root veg
Main (Vegetarian): Wild mushroom and leek gratin
Dessert: Pear tarte Tatin

Narrative Malbec, 2019

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Okanagan Crush Pad
Varietal: Malbec
Alcohol: 13.6%

Quality Score: 92 – Drink now or hold 1 year. Decanting recommended. Serve at 16–18 °C.

Wine Description

Appearance: Deep ruby with purple tones.
Nose: Floral aromas and ripe blueberries.
Palate: Medium-bodied and dry, deeply extracted blueberry and plum with structure and freshness. Fine tannins and a plush mouthfeel.
Serving Temperature: 16–18 °C in a Bordeaux or Malbec glass.
Drinking Window: Now through 2027.

Food Pairing Suggestions

Appetizer: Grilled chorizo with chimichurri
Cheese: Manchego or aged sheep's milk cheese
Main: Charcoal-grilled ribeye with black pepper crust
Main (Vegetarian): Eggplant and lentil moussaka
Dessert: Blackberry and dark chocolate tart

Gamay Rosé, 2023

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Haywire
Varietal: Gamay Noir (Rosé)

Quality Score: 89 – Drink well chilled. Best enjoyed young and fresh.

Wine Description

Appearance: Coppery-orange hue.
Nose: Expressive wild strawberry with a subtle herbaceous edge.
Palate: Medium-bodied and dry with lively cranberry fruit and a gentle white pepper finish.
Serving Temperature: 8–9 °C in a white wine or tulip glass.
Drinking Window: Now (2023/2024 vintage).

Food Pairing Suggestions

Appetizer: Prosciutto-wrapped melon or charcuterie plate
Cheese: Quebecois Tomme or young Manchego
Main: Roast pork with apple and fennel
Main (Vegetarian): Grilled halloumi with watermelon and mint salad
Dessert: Strawberry galette or fruit pavlova

Haywire Bub, 2018

Tasting Notes by Valerie van der Gracht

Geographical Indication: Okanagan Valley, BC VQA
Vineyard: Summerland and Oliver
Varietal: 64% Chardonnay, 36% Pinot Noir
Alcohol: 12%
Residual Sugar: 0

Quality Score: 90 – Serve well chilled (6–8 °C). No decanting required. Best enjoyed fresh through 2026.

Wine Description

Appearance: Light and clear with glints of gold and a subtle rosé gold hue in certain light.
Nose: A fine mousse lifts delicate notes of white peach and jasmine — subtle, refreshing, and intriguing.
Palate: Elegant and delicate with a hint of brioche, ripe apricot, and lingering white peach, finishing with a zesty brush of white grapefruit. Sophisticated and inviting.
Serving Temperature: 6–8 °C in a flute or tulip sparkling glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Fresh oysters with mignonette or Coquilles Saint Jacques
Cheese: Triple cream Brie or soft bloomy rind goat cheese
Main: Poached halibut with beurre blanc and spring vegetables
Main (Vegetarian): Leek and Gruyère tart
Dessert: Waffles with maple syrup and whipped cream

Haywire Pinot Noir, 2022

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Haywire
Varietal: Pinot Noir

Quality Score: 89 – Drink now. Serve lightly chilled (14–16 °C). Light decant optional.

Wine Description

Appearance: Ruby red with a tawny hue.
Nose: Aromas of black raspberry, mint, and subtle oak spice.
Palate: Medium-bodied and dry with savoury cherry flavours, silky tannins, and a pleasantly bitter edge.
Serving Temperature: 14–16 °C in a Pinot Noir or Burgundy glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Duck liver pâté with cranberry compote
Cheese: Toscano or aged goat cheese
Main: Seared duck breast with cherry-balsamic glaze
Main (Vegetarian): Creamy mushroom risotto with thyme and Parmigiano
Dessert: Black forest cake or chocolate cherry torte

Free Form Cabernet Franc, 2019

Tasting Notes by Tony Aspler

Geographical Indication: Okanagan Valley, British Columbia
Vineyard: Okanagan Crush Pad
Varietal: Cabernet Franc

Quality Score: 92 – Drink now through 2026. Serve at 16–18 °C.

Wine Description

Appearance: Mature ruby.
Nose: Savoury ripe plum with subtle oak.
Palate: Medium-bodied and dry, with sour cherry, integrated oak, and a gentle bitterness on the finish.
Serving Temperature: 16–18 °C in a Bordeaux or universal red glass.
Drinking Window: Now through 2026.

Food Pairing Suggestions

Appetizer: Duck rillettes with sour cherry chutney
Cheese: Ash-ripened goat cheese or mild blue
Main: Pork tenderloin with cherry-port reduction
Main (Vegetarian): Roasted beet and walnut tart with goat cheese
Dessert: Sour cherry clafoutis