Solvero Wines

Sourced from Kozuki Family Vineyards and Happy Valley Vineyard in the Okanagan Valley. Five hand-picked lots were collected at the end of September and fermented separately. Gentle whole-bunch pressing produced a small volume of clear, concentrated juice.

Winemaking: A combination of native and selected yeasts fermented the wine to dryness at 12–16°C over 2–3 weeks. Fermentation vessels were 50% neutral French oak and 50% stainless steel; the wine matured for three months in these two types of vessel before bottling. Alcohol: 13.5%.

Award: Gold, 2026 WineAlign National Wine Awards of Canada.

Solvero’s first Riesling release comes entirely from Happy Valley Vineyard on the Summerland Bench. Clone 21B was picked on September 24 at a yield of 1 ton per acre, balancing developed flavours with natural acidity.

Winemaking: Whole bunches were pressed into stainless steel. A selected yeast highlighted Riesling’s aromatics during a two-month fermentation below 12°C. The wine stayed on its lees in tank until bottling in February. Alcohol: 12.8%.

A five-clone Pinot Noir from Solvero’s high-elevation Garnet Valley Vineyard and Kozuki Family Vineyards in Summerland. 2023 gave depth and concentration while keeping Summerland’s signature freshness.

Traditional-method sparkling wine made entirely from Pinot Noir. Citrus peel, apple and pear lead into brioche and roasted almonds. Bright acidity balances lees-derived richness, with a fine mousse, chalk-like minerality and a lingering citrus-and-pastry finish.

Winemaking: Happy Valley and Garnet Valley fruit was picked in late August for its balance of sugar and acidity. Gentle whole-bunch pressing separated the free-run juice for this cuvée. The base wine fermented equally in neutral French oak and stainless steel. It spent 20 months en tirage before disgorgement in March 2026, with no dosage. Alcohol: 12.3%.