Devoted to crafting

wines of place


Cultivating Wines

to age gracefully

Winemaking


We are steadfast in our belief that terroir is the most important factor in winemaking. Through our deep-rooted understanding of the South Okanagan, we are crafting wines that are a true reflection of place.  Each lot is harvested separately, allowing Richard to capture the expression of each vineyard in the cellar. We have opted to focus on small lot winemaking because it gives us the opportunity to develop quality. Each lot is harvested separately, allowing Richard to capture the expression of each vineyard in the cellar.

We simply guide the grapes from the vineyard to the bottle, approaching the process with restraint and patience. Each lot is fermented and aged separately with the use of oak to create structure and extended cellaring for both reds and whites to allow for full expression.

 

Oak cooperage is given a three-year cycle, requiring patience and devotion to the process. Due to this extended aging process, we lose up to two litres of wine per month through evaporation. This is a loss of up to 30 per cent of our wines due to the cooperage cycle. Throughout this time, we are constantly monitoring and tasting the wines, only bottling when they have reached their optimal structure and flavour profile.

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