Le Vieux Pin Winery

Le Vieux Pin Winery, located in Oliver, British Columbia is a Canadian Winery. Situated in Okanagan Valley, Le Vieux Pin is the first of three wineries being established by Enotecca Winery & Resort, a private partnership. The winery, named after a majestic pine tree in the north-west corner of the vineyard, produces less than 2,500 cases of wine per year. Le Vieux Pin’s tasting room is open to the public.
Winemaking Process
We use small, temperature controlled stainless steel fermenters and have recently added a small open-top oak fermenter. These allow us to make all our wines single-vineyard and single-varietal. We use a small (1 ton) basket press to gently extract juice from the fermented must. The winemaker samples the pressed wine and stops the pressing as soon as bitterness is evident. The fermented must is moved to our compost (off-site) where it will be composted for the next 3 years. The majority of the wine is moved into small bariques for extensive ageing (anywhere from 12-24 months). Malolactic fermentation is completed in barrel (on applicable wines). We use about 30% new French oak (percentage is on bottle label) from about 6 different coopers. The barrels are discarded after 3 years. After the barrel ageing the wine is bottled, then stored until its release date.
Vineyard
Our vineyard strategy is an acknowledgement of the Old World with a gust of New World. History has demonstrated that the best wines ultimately come from the best vineyard sites. This is "terroir." Fortunately for us (and you), the Okanagan Valley happens to be one of the best wine regions with its unique climate and variety of latitudes and soils. There is a perceptible difference in temperature and greenery, from the lushness of the north to the sage ridden desert in the south. Low rainfall, high heat units and a dry environment allow us to farm in a sustainable manner with all the respect the land deserves.
Winemaker
Le Vieux Pin’s winemaker, Daniel Bontorin, was born in 1976 in Surrey, British Columbia and earned a degree in enology from Okanagan University College. His professional experience includes work at wineries in British Columbia and Italy. Yeast and barrel selection are key elements in Daniel's approach to achieve optimum and complex flavor profiles.

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