Haywire is an old Canadianism that refers to wires used for baling hay. The wire tended to be tough to handle and unpredictable making the name an apt description of Christine Coletta and Steve Lornie’s journey into the wine industry. Haywire started in 2009 as a tiny offering made at a neighbouring winery. Today, their venture includes Okanagan Crush Pad, a 30,000 case winery, a 312-acre organic farm and vineyard, and a shift to crafting natural wines exclusively from organic grapes. With home vineyard Switchback now organically certified and three growers making the transition, Haywire has become recognized as making some of the most game-changing wines made by New Zealand native Matt Dumayne. Haywire crafts pure, lively, wines that reflect the unique cool climate terroir of the Okanagan. The portfolio includes Pinot Gris, Pinot Noir, Gamay Noir Rosé, The Bub traditional sparkling wine, and three natural wines: Free Form Red and White and Wild Ferment.