In 2016, winemaker Murray Bancroft refocused his entire operation on growing Pinot Noir, converting 4 acres of former llama and sheep pasture into a single-varietal block. He planted a mix of Dijon clones known for balanced yields and clear site expression. All work in the vineyard is done by hand under fully organic protocols: rows are cultivated by hoe and scuffle weeders, cover crops enhance soil structure and biodiversity, and no synthetic pesticides, herbicides or chemical fertilisers are ever applied. The root systems develop in a shallow layer of sandy loam over fractured bedrock, encouraging deep penetration, natural vigour control and small, concentrated clusters.
Birch Block sits on the edge of the Okanagan interior plateau at roughly 360 metres elevation above the western shore of Skaha Lake. The block’s gently sloping terrain of calcareous silt loam ensures excellent drainage, while adjacent hills cast afternoon shadows that delay canopy heat stress. Nightly mountain breezes funnel down from the highlands, extending diurnal temperature swings by up to 10 °C. These conditions slow sugar accumulation and allow phenolic ripeness to align with retained acidity. This means that fruit can be picked mid-to-late August when tannins and flavour precursors are fully developed.
Tasting Note
A complex aromatic profile with wild strawberry, persimmon, delicate florals, and fine herbs. Medium-bodied and finely structured, with impeccable texture, balance, and a long finish.
Food Pairing
Unlike many rosés that shy away from bold food, Birch Block’s texture and grip make it a perfect partner for spiced dishes like North African tagines or grilled meats with herbaceous chimichurri.