Our Vineyards

Copper Cane Winery has redefined the modern winery with our unique approach to the winemaking process. When green grapevine canes begin to lignify, or turn to winter hardy wood they take a copper hue, this color shift signals that the green vegetal character and harsh tannins have been purged from the vine and that the grapes are physiologically ripe. Only then are the grapes ready for harvest. This is why Copper Cane only works with grapes. We never buy juice or bulk wine because we want to control all aspects from the vineyard to the bottle.

We use freezing methods, such as dry ice, to initiate the winemaking process upon harvesting in the vineyard. Dry ice is layered as the grapes are picked and the process of cryo-extraction begins, freezing the grape skins and allowing the cell walls within the skins (which is where color and flavor compounds are found) to rupture, beginning the extraction of the phenolics. This makes the color compounds and flavors more accessible during fermentation.

Destemming consists of separating grapes from the stems. The process of removing the grape berries from the stems begins once the grapes have been harvested and bought in to the winery. Grape stems contain high concentrations of tannin, leaving them in the “must” (berries, juice, pulp, and seed) during cold soak and fermentation would result in a wine with harsh, green tannin. Removing this element allows us to showcase the natural lush fruit flavours we like to taste in our wines.

Cold fermentation is a technique where, as soon as the grapes and juice are in the tank, we quickly reduce the temperature of the grapes using cryo-extraction methods to near freezing, 20-30 degrees cooler than most wineries maintain. We also extend this period of cold fermentation to three to four weeks, where other wineries typically complete this in one week. Extended cold fermentation results in more supple tannins, lush fruit notes, and deeper, richer color.

Before the wine can be placed in barrels for maturation, we have to pep them. Sulphur Water Soak, or extended steam treatment is our technique for slowly leaching out tannins and leaving behind the subtle oak nuances – such as toasted, vanilla, and delicious spice characters that we do not want in our wines. This eliminates the coarseness that a new barrel can contribute and maintains the elements we desire. We do not add water to our must/juice (no amelioration). We do not add sugar to our grapes (no chaptalization). We do not add acid to our grapes (no acidification).