Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

merlot, syrah, pinot noir, blended in okanagan valley, bc

Sanitize all equipment (fermentation vessel, press, carboy, siphon, bottles) with a sulfite solution made from potassium metabisulfite (dissolve ~2 g per liter water) or an appropriate no-rinse sanitizer. Rinse if required by sanitizer instructions.

Inspect and sort grapes: remove leaves, stems, underripe or rotten fruit. Keep fruit cool and process within 12 hours of picking to preserve freshness typical of an Okanagan rosé.

Crush the grapes gently. For a rosé 'saignée' style, combine 4 kg Merlot, 3 kg Syrah, and 3 kg Pinot Noir in the crushing bin. Crush to release juice but avoid excessive skin breakage that would produce deep color.

Allow a short maceration on skins to extract a pale salmon-pink color: drain free-run juice after 4–8 hours of contact at cool temperature (10–15°C). Use the press to gently press remaining grapes and keep pressed wine separate (can be blended later for desired body). Target total must volume ~15 L.

Measure initial Brix (sugar) with a hydrometer or refractometer. Typical rosé target starting Brix: 20–22°Brix for ~11–13% ABV. Adjust with sugar only if necessary and legal in your jurisdiction.

Adjust acidity if required: measure TA/pH and add up to 1 tsp tartaric acid dissolved in a small amount of juice to reach a balanced acidity typical for rosé (TA around 5.5–6.5 g/L).

Rehydrate yeast per manufacturer's instructions and add yeast nutrient to the must. Pitch yeast into the cooled must (10–18°C) and cover with an airlock-equipped lid or loose cover to allow CO2 escape.

Allow fermentation to start. Keep fermentation temperature cool for a delicate aromatic rosé: 15–20°C is ideal. Fermentation should show active bubbling within 24–48 hours and last about 7–14 days until sugar is nearly consumed (Brix near 0–1). Stir the must gently once daily to homogenize temperature and nutrients.

When primary fermentation slows (around 2–4 Brix remaining) or as desired for color/body, transfer wine off gross lees into the press and gently press remaining skins. Combine free-run and a portion of pressings depending on desired structure—reserve heavier pressings separately to avoid too much tannin.

Rack the pressed juice into a sanitized carboy or stainless tank and fit with an airlock. Allow fermentation to finish in secondary vessel at cool temperatures (12–16°C) to preserve fruit aromatics. Monitor until stable specific gravity (approx. 0.998–1.000) is reached and no fermentation activity for several days.

Once fermentation is finished, take a sulfite addition: add a dissolved amount of potassium metabisulfite to reach free SO2 about 25–30 ppm (approximately 2–3 g dissolved into a small amount of wine for this batch size). Test with a SO2 kit if available and adjust carefully.

Cold stabilize by chilling the wine to 0–2°C for 1–2 weeks to encourage tartrate precipitation, then rack off any sediment. Use fining agents (e.g., bentonite or gelatin) if further clarification is desired, following product instructions.

Age the rosé briefly in stainless steel or neutral vessel for 4–8 weeks to preserve fresh fruit character. Avoid extended oak aging for a crisp reserve rosé, though you may include a small portion (5–10%) of neutral oak if a hint of texture is desired.

Before bottling, taste and adjust sulfite to a final free SO2 of ~25 ppm. Ensure wine is clear and stable. If necessary, filter to sterile-filter if bottling without further stabilization.

Sanitize bottles, siphon the rosé into bottles leaving minimal headspace, and finish with corks or screwcaps. Allow bottles to rest upright for 24–48 hours, then store horizontally (if corked) or upright (if screwcap) in a cool, dark place.

Label as 'Mission Hill Reserve Rosé — Okanagan Valley' and cellar for a minimum of 1–2 months to integrate before release. This rosé is best enjoyed within 1–2 years to showcase its fresh fruit and vibrant acidity.

Merlot grapes (hand-picked, ripe)

Syrah grapes (hand-picked, ripe)

Pinot Noir grapes (hand-picked, ripe)

Potassium metabisulfite (as SO2 solution) — for sanitation and sulfite adjustment

Tartaric acid (for acid adjustment, optional)

Yeast (dry wine yeast suitable for rosé, e.g., Lalvin RC212 / UVEX or other neutral rosé strain)

Yeast nutrient

Fermentation vessel (food-grade, 20 L capacity)

Hydrometer (or refractometer) — for Brix/SG checks

Press (basket press or bladder press)

Airlock and stopper

Carboy (20 L) or stainless steel tank for secondary fermentation

Bottles (750 ml)

Bottling wand, siphon, corks or screwcaps

MISSION HILL 'RESERVE' Rosé

Make MISSION HILL 'RESERVE' Rosé Recipe in just 336h . merlot, syrah, pinot noir, blended in okanagan valley, bc

MISSION HILL 'RESERVE' Rosé

Descriptors

Tasting Notes

Food Pairings

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