Meet Jordan Kubek and Matt Dumayne With Town Hall

By Leeann Froese It’s Saturday – that means it’s time to introduce you to a new personality #withTownHall. 

This does not mean they work as part of our team, or are our client (although sometimes they are). We just interact with so many amazing people that we want to expand networks and introduce them to you, and you to them.

This week we introduce you to two people: Jordan Kubek and Matt Dumayne, winemakers at Okanagan Crush Pad in Summerland. Can you please say hello?

We've interrupted them in the middle of their hard work at harvest.

Jordan makes the sparkling wines at Okanagan Crush Pad, including the Bub and Baby Bub. Every time you enjoy a glass of that delicious sparkler you can envision the winemaker.

Matt, the chief winemaker, makes Haywire wines as well as the wines for the winery's custom crush clients.

A NOTE ABOUT MATT

According to one wine critic, Matt puts the 'wild' in Haywire's 'wild ferment'. Matt is originally from New Zealand, so he sports a nice accent, and he also has a bushy blonde beard and many tattoos. Is this why he is 'wild'? Maybe. Or it could be because of the work he is doing in the cellar - things not yet done in the Okanagan, with natural winemaking, orange wine, and the use of clay amphorae, to name a few...

MEET MATT! 

Wine and dine with Chief Winemaker, Matt Dumayne, at Swirl Wine Store in White Rock for a winemakers dinner.

Date: Thursday, November 6, 2014

Time: 7pm to 9pm

Place: Swirl Wine Store White Rock – 15222 North Bluff Road, White Rock, BC

Tickets: $99 | purchase tickets by calling Swirl Wine Store White Rock at 604.531.0038

MENU

Tasting Menu Catered by Uli’s Restaurant with the help of Beast & Brine

To start: Butter Roasted Squash Tartlet with Crispy Schinkenspeck paired with Haywire The Bub

First course: Curried Bacon Broth with Clams and Whitefish paired with Bartier Bros Semillon

Second course: Smoked Chicken Crepes Rainbow Carrots & Leeks paired with Haywire Switchback Pinot Gris

Third course: Crouque Monsieur paired with Haywire Rosé

Fourth course: Elk and Onion Ravioli paired with Haywire Gamay Noir

Fifth course: Honey Ginger Poached Pear paired with Haywire Baby Bub

To finish: Lieutenant Governor’s Award Winning Haywire Canyonview Pinot Noir with a little treat

Can you please say hello to them with a comment below – or go give this post a like or share on Facebook or Twitter.

Lots of love for the Pink Bub from Haywire winery

Client news: Haywire winery Posted by Leeann Froese

Last year at this time, Haywire released an experimental lot of their sparkling wine, the Bub, with a pink dosage and released it just in time for Valentine’s Day. The wine was a hit beyond expectations and sold out in a week and a half!

Well, the Pink Bub is back, and this time, it has its own pearly white label (designed by our team) and we are so excited to share that the press is just as excited for this year's release.

There are many positive reviews and 'love' for the Pink Bub, just in time for Valentine's Day.

Thank you to the journalists, publishers and bloggers for all of your support! Read all about it...

Kurtis Kolt from WE | The Westender says "Pink peppercorns galore entertain raspberries."

Jurgen Gothe from The Georgia Straight says "A delicious and deep-fruited bubble."

Editor Jim Tobler's #WineWednesday Pick in MONTECRISTO Magazine "People will be impressed just looking at it [we'll take that], but even more so when they imbibe."

Treve Ring from WineAlign says "Forget flowers, buy rosés."

Treve also includes the Pink Bub in her regular column in EAT magazine and says "A fitting pick for St. Valentine’s Day and celebrating the sweethearts in your life."

Kayla Bordignon writes about it on her blog Uncork BC

In Stimuli magazine, Kristine Carrick includes the Pink Bub in her Valentine's Day roundup: "I’ve decided that the pink and red day on the calendar should be a reminder to treat yourself."

If you don't already know about the Pink Bub, this sparkling wine is a true labour of love and is a tribute to the lovely Alison Scholefield, known as the Bub, Bubba, Bubster, or Alibubba in her early days.

This wine was made with 51% Pinot Noir and 49% Chardon­nay grapes grown in a cool moun­tain vine­yard site near Oliver. Whole clus­ter pressed, fer­mented cool, and sec­ondary bottle-fermented. At dis­gorg­ing, a dosage made from red wine was added to give Pink Bub its lively colour.

Closed with a crown cap to ensure this wine tastes just as winemaker Michael Bartier intends. This wine bursts with crisp and elegant green apple with a slight cherry note – a lively expression of Okanagan freshness. At just $24.90 per bottle; get yours now!

Buy online or see the list of stores.

Have you seen a recent review of the Pink Bub that we've missed here? Tell us about it.