ONE WEEK ONLY!
Happy Canada Day from Okanagan Crush Pad!
Celebrate Canada Day with premium, local wines that tell the story of the Okanagan. For one week only, take advantage of our Canada Day special featuring mix & match deals on Narrative wines. Save 15% on six and 15% + FREE SHIPPING on twelve! Are you a Haywire Club member? Take advantage of our club exclusive 20% OFF twelve!
2021 Narrative 2 Pinots
A blend of Northern Pinot Gris and Southern Pinot Blanc, this wine shows how well suited the Pinot Family is to the Okanagan Valley. Bone dry yet balanced with an intense richness from concrete tank ageing with a delicate freshness inherent to our region. Fruit driven with light savoury and herbaceous notes, this wine is fresh and elegant. To be paired with mushroom risotto, cheeses or on its own.
Brix 21.5 | pH 3.43 | TA 7 | RS 0 | Alc 13.0%
2019 Narrative Chenin Blanc
This is a savoury Okanagan wine that is delicious and easy drinking on its own or a great partner with lighter cream or pesto sauce pastas, and seafood dishes. Whole bunch pressed into concrete eggs for fermentation using native yeast. Bright tropical fruits, preserved lemons and a distinctive saline minerality lead into a full bodied wine with hallmark Chenin Blanc acidity.
Brix 22 | pH 3.22 | TA 6.8 | RS 0 | Alc 13.0%
2021 Narrative Rosé
This fresh, lively Pinot based Rosé, was fermented using native yeast in concrete tanks. This wine has lifted floral and red berry aromatics with a creamy savouriness and Okanagan herbal flair. A lush textured mouthfeel with tropical fruit salad notes and bone dry with a long finish. Pair with a wide array of foods, like poultry, creamy dishes or light pasta.
Brix 21 | pH 3.41 | TA 6.6 | RS 0.2 | Alc 12.5%
2021 Narrative Red
A blend of Merlot, Cabernet Franc and Cabernet Sauvignon.
Fermented and aged in Nico Velo concrete vessels, gently basket pressed and allowed to age for 11 months before bottling
unfiltered. Juicy red berries are layered with licorice, dark chocolate and brambly fruits. The palate is a red and black fruit explosion with juicy mouth watering length and a supple and sensuous tannin profile. The ideal red for any occasion or just by itself with good friends.
Brix 22 | pH 3.73 | TA 6 | RS 0.4 | Alc 12.5%
2018 Narrative Cabernet Franc
Cabernet Franc grapes sourced from organic vineyards in Kaleden and Osoyoos. The wine was fermented and aged in concrete tanks for 10 months. Flavours of red fruit coupled with an elegant mid-palate weight and supple finish.
Brix 21 | pH 3.43 | TA 6.2 | RS 0.9 | Alc 12.0%
2019 Narrative Syrah/Viognier
Syrah is an Okanagan staple – a red that is incredibly suited to our soils. A twist on our previous Syrah offering. This year, Syrah and Viognier grapes were sourced from two separate Osoyoos vineyards in the South Okanagan. Some of the Syrah and the Viognier grapes were co-fermented in clay amphora and left on skins for nine months to enhance the aromatics and provide a silky mouthfeel. Additional Syrah was fermented in concrete and aged in amphora adding spice and texture to the wine while showcasing rich red fruits.
Brix 22 | pH 3.70 | TA 5.2 | RS 0 | Alc 13%
Grilled Eggplant & Burrata Sandwich
Celebrate seasonal summer ingredients with this Italian-inspired Grilled Eggplant & Burrata Sandwich. Grilled eggplant and red bell peppers are layered on a toasted ciabatta loaf and topped with creamy burrata, basil and arugula. A tangy dressing made with red wine vinegar brings all the flavours of the savoury and smoky grilled vegetables to life. Pair this sandwich with a glass of Narrative Cabernet Franc for the perfect summer meal!
Sandwich Ingredients:
- 2 medium Italian eggplants
- 3 red bell peppers
- 1 loaf ciabatta bread (12” long)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 ball Burrata
- 6 large basil leaves, whole
- 1 cup fresh arugula
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 4 large basil leaves, julienned
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Directions:
Preheat your grill to 350 degrees F. Slice the eggplant into 1-cm thick slices and cut the bell peppers into quarters, removing the centre. Arrange the eggplant and red bell peppers on a large platter and sprinkle evenly with the salt, pepper and extra virgin olive oil on both sides. Rub the salt, pepper, and oil over the vegetables to coat using your hands.
Once the grill is hot, reduce the heat to medium and add the eggplant and bell peppers. Grill for 4 to 5 minutes per side or until the vegetables have grill marks and have softened. Remove from the grill and set aside to cool slightly.
Slice the ciabatta in half through the middle to create a long sandwich. Place the ciabatta loaf halves on the grill and toast for 4 to 5 minutes, until golden brown. Remove from the grill and let cool slightly.
Make the dressing by combining all the dressing ingredients together in a small bowl. Set aside.
To assemble the sandwich, use a pastry brush to brush the dressing onto both the cut sides of the ciabatta loaf. Add a layer of grilled eggplant on the bottom of the ciabatta loaf, then top with a layer of grilled red bell peppers. Divide the burrata into four pieces and arrange in an even layer on top of the peppers. Top with basil leaves, arugula, and the top of the ciabatta loaf.
Press down on the sandwich then use a serrated knife to slice it into quarters (or sixths if you prefer smaller sandwiches). Skewer each quarter with a toothpick to avoid the sandwich from falling apart. Serve immediately with a glass of Narrative Cabernet Franc and enjoy!
