Burrowing Owl Estate Winery
Balance is a time-honored goal in the making of premium wines and working toward balance is a way of life at Burrowing Owl Estate Winery. Founder Jim Wyse is committed to balance, well beyond that of the fine, world-class wines being produced. A kind of Hippocratic oath (“to do no harm”) underlies the creative viticultural and enological practices at Burrowing Owl.
The winery and vineyard lie within one of Canada’s most unique ecosystems known as the northernmost tip of the Sonora Desert. It is one of the most highly rated grape-growing locations in the Okanagan and Similkameen Valleys, and for that matter Canada.
In 1993 Jim Wyse began to replant the vineyards which had been carefully selected for their ability to produce world class, premium quality grapes. In 1998, the winemaking facility was built combining state-of-the-art technologies with proven, classic winemaking traditions. A gravity-flow system handles ripe grapes delicately, preserving their rich fruit character. Extensive underground cellaring capacity ensures that long term barrel aging is never limited by space. In 2006, the site was enhanced with a beautiful fine-dining Restaurant and luxurious Guest House in 2008.
You can find Burrowing Owl wines at many fine restaurants and wine shops and of course, at the winery itself. And when you visit, be sure to bring your binoculars.
Burrowing Owl Estate Winery defines where Old World meets New. Using cutting edge technology, and a purist winemaking philosophy steeped in tradition, their aim is to create the finest wines their carefully managed vineyards can produce. They have a commitment to quality wines.
• 100% Estate grown grapes
• 100% of the grapes are picked and sorted by hand
• 100% BC VQA Okanagan Valley and Similkameen Valley
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Ripe and fruit driven with blackberry, blueberry, shortbread pie crust, dark chocolate, baking spice, coconut, vanilla and some complex pipe tobacco. The palate is dry and full-bodied with intense ripe black and blue fruit, black plum, cassis, blackberry and blueberry with paprika, a hint of leather and dried sage adding extra flavor layers. The crisp acidity and ripe medium tannins give structure through the long finish. Try this with braised short ribs or steak frites.
52% Syrah, 48% Cabernet Sauvignon
Intense and intriguing aromas on the nose with pastry crust, blackberry, raspberry, blueberry, dried thyme and sage, ripe Italian plum and with some complex paprika, cinnamon and black pepper spice. The palate is ripe and rich in black fruits, black plum, cassis and black cherry with some espresso and oak and given a nice savory side with dried sage, licorice, a hint of black olive and leather. The tannins are firm but ripe. It is full bodied and has all the elements to age for a long and graceful life in the bottle. Try pairing with venison with a rich berry infused demi-glace.
An intense nose of casis, black cherry, spiced black plums, dried herbs, dark chocolate, nutmeg and licorice with the grape’s signature floral potpourri, lavender and violet notes. The palate is medium bodied, silky in texture with lovely ripe tannins housing the blueberry, black plum and raspberry fruit and the complex elements of shortbread, pink peppercorns, dried flowers and a graphite minerality on the long finish.
A complex pretty and fruit driven nose with violet and potpourri alongside damson plum, blueberry, black cherry and some complex pastry crust and tobacco notes. The palate is silky textured, medium-bodied with ripe medium tannins, lots of ripe blue and black fruits with some dried sage and graphite minerality on the long, elegant finish. Try with lightly smoked, seared duck breast or braised lamb shanks with star anise. – Rhys Pender, Master of Wine
Ripe fruit and nicely integrated oak meld together in this modern, restrained Chardonnay. Vanilla, nut and popcorn barrel notes mix with white peach, banana, cantaloupe melon, pear and a lemon on the nose. The palate starts with a creamy texture before the crisp, fresh juicy citrus acidity and minerality kick in. Flavors of peach, tropical fruits and lemon verbena last through a long finish.
Delicate and elegant, the 2013 Burrowing Owl Estate Winery Syrah opens on a deep and harmonious nose of violet, warm and treacly black fruits meshed together with tobacco, cocoa, wood spice and black pepper. On the palate the wine progresses smoothly with flavours of damson plum, blackberry, baked strawberry followed by tobacco, clove, vanilla, licorice and leathery undertones. The mid-palate is fleshy and flavourful, with ripe, velvety tannins. It is balanced by a juicy acidity and ends in a long fruity, smoky and spicy finish.
90 points - Wine Enthusiast
The wine starts with a delicate elegance and opens into a ripe and rich full bodied Syrah. The nose shows dark fruit, dried blueberry and damson plum mixed harmoniously with leather, clove, black pepper and cedar notes. The palate is intense with velvety tannins and more dark berry flavors. The finish is long with some peppery spice and a hint of dried wild sage that is typical from the region.
Burrowing Owl’s flagship blend opens on aromas of cassis, red currant, burlap, roasted red pepper, chocolate, paprika and some pretty violet floral notes in the background along with a hint of toasty oak. The palate is firmly structured with a full body and genuine intensity. There is toast, creamy oak, a mixture of red and black cherry, blueberry, black plum and some complexity added with baking spice and a little marzipan. It has the structure and flavours to age well, but you can also enjoy now paired with slow roasted lamb shoulder or beef Wellington. Rhys Pender, Master of Wine
Burrowing Owl’s flagship blend opens on aromas of cassis, red currant, burlap, roasted red pepper, chocolate, paprika and some pretty violet floral notes in the background along with a hint of toasty oak. The palate is firmly structured with a full body and genuine intensity. There is toast, creamy oak, a mixture of red and black cherry, blueberry, black plum and some complexity added with baking spice and a little marzipan. It has the structure and flavours to age well, but you can also enjoy now paired with slow roasted lamb shoulder or beef Wellington. Rhys Pender, Master of Wine.
Combining elegance and structure, the nose opens with toasty oak, dark chocolate, coffee and bacon alongside black plum, black cherry, prune studded fruit cake and with complex tobacco, clove, shortbread and floral notes. The palate is full and rich with firm, ripe, dusty tannins and sage, paprika, black licorice and roasted red capsicum to go alongside the cocoa powder, espresso and ripe mulberry fruit. Pair this with slow roasted leg of lamb or beef wellington.