If you are to listen in at Deadman Lake Vineyard in Oliver you'll hear the symphonies, sonatas, concertos and operas of Beethoven, Mozart, Haydn and Puccini.

Winemaker's Cut has installed 13 speakers at the vineyard to effectively raise the grapes by classical music.

Chamber music is also played in the cellar to further enhance the wine during crushing, fermentation, bottling and aging.

Winemaker's Cut owner and winemaker Michal Mosny is partial to the melodies of Ludwig van Beethoven (1770-1827) because he and the composer have something in common.

Mosny used to live and work in Dolna Krupa in Slovakia, the village Beethoven visited and reportedly wrote the famous piano piece Fur Elise while he was there.

Plants, including grape vines, supposedly thrive to the sound frequencies and electromagnetic waves of classical music.

The same frequencies and electromagnetics may also confuse insects and scare away birds that eat and damage vines and grapes.

By the way, it has to be classical music for its traditional and beneficial orchestration, harmony, rhythm and form.

Blasting Justin Bieber or Metallica will simply not do the trick.

Likewise, in the cellar, those same classical frequencies and electromagnetic waves presumedly encourage yeast to eat more sugars during fermentation, resulting in balanced wine that simply tastes better.

Whether or not you believe any of the classical music tie-ins, the five new releases from Winemaker's Cut are exceptional.

The 2018 Sauvignon Blanc ($26) is aged 15% in Slovakian oak barrels in a nod to Mosny's homeland.

The barrels don't add any oak taste, but do lend the wine a lush texture that enhances the lemon, pineapple and gooseberry aromas and flavours.

The remaining 85% of the Sauv Blanc was fermented in small-and-large stainless-steel tanks to retain freshness, fruitness and minerality.

Mosny went to the highest-elevation rows of Cabernet Franc and Syrah at Deadman Lake Vineyard to pick the freshest and most flavourful grapes for the 2018 Rose ($22).

The result is a pale pink and uplifting expression of peach, plum and pepper.

Not many Okanagan wineries make Gruner Veltliner, the signature white wine grape of Austria, which is also grown Slovakia, Hungary and the Czech Republic.

With that cultural connection, Mosny simply had to make a 2018 Gruner Veltliner ($28) to pair with wiener schnitzel and potato salad.

The apple-almond-and-pepper profile of the wine also matches well to stand-alone sipping, charcuterie or spicy Thai or Indian food.

Mosny calls his 2017 Syrah ($34) wild for its spontaneous fermentation in stainless-steel tank, malolactic fermentation in new American oak and minimum sulphur use.

Drink it now for robust blackberry, herbal and chocolate aromas and flavours.

Or, tuck it away for a few years to enjoy when it mellows out.

This is the first 2018 vintage red I've tried.

Generally, it would be too early to drink a 2018 red, but Pinot Noir is light and sophisticated, so it can be enjoyed young.

As such, expect fresh cherry and plum with some of the earthy undertones you expect from a good Pinot.

Winemaker's Cut's production and distribution is small, so the only way you can get your hands on these speciality wines is by ordering online at WinemakersCut.ca.

*****

Whether you're in need of a patio wine or a rich red to pair with barbecued steak, Township 7 Winery in Naramata has you covered this summer.

Sunny weather demands a bottle of Rose be opened.

Township 7 2018 Rose ($22) is French-style with Okanagan overtones for a fresh and rich combination of strawberries and cream, cranberry and rhubarb.

The 2017 Fool's Gold Vineyard Riesling ($25) is classic Mosel-inspired juicy and racy Riesling with lime, peach and honeysuckle aromas and flavours.

A bit of oak aging elevates the 2018 Reserve Sauvignon Blanc ($27) to a textured and sophisticated expression of lemon, mango, gooseberry and fresh-cut grass, which is a good thing in a Sauv Blanc.

Summer also means barbecues, so when you grill a steak or burgers, you'll need a red with heft to pair with it.

That red is 2016 Township 7 Reserve 7 ($36), the winery's premium Merlot-dominated, Bordeaux-style wine.

It delivers with a complex profile of plum, black currant, vanilla and cocoa.

*****

Speaking of summer reds, Mt. Boucherie Estate Winery in West Kelowna has just released three of them.

"Absolutely, we continue to drink reds through the summer," said vice-president Craig McCulloch.

"When what we're having for dinner demands red we open a bottle. Especially when we have family or company over, we'll open a bottle of Summit."

2016 Summit ($55) is Mt. Boucherie's flagship Bordeaux-style red made from only the top grapes from the winery's vineyards in both the Okanagan and Similkameen.

The heady blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Syrah offers up a complex range of plum, blackberry, cherry, black currant, tobacco and cedar aromas and flavours.

The 2017 Merlot ($25) again combines grapes from both Okanagan and Similkameen vineyards to create a wine with fresh plum and cherry notes, but also darker chocolate and spice overtones.

Pinot Noir is one of the lightest red, so drink it this summer or hold onto it until the winter.

Either way, you'll appreciate the array of cherry, spice and earth aromas and flavours in the 2017 Pinot Noir ($25).

Mt. Boucherie hasn't forgotten about summer white wines.

The 2018 Pinot Gris is dry, but lush, with peach, apricot, lemon and lime flavours, backed up with a spicy finish.

When you want an off-dry drink for the patio or to go with spicy food, the 2018 Gewurztraminer ($18) is ideal with its grapefruit, lychee and ginger profile.

Brett Thiessen is the new manager of viticulture overseeing all the goings on at the 300 acres of vineyards that Mt. Boucherie and sister winery Rust Wine Co. in Oliver share in the Okanagan and Similkameen valleys.

Thiessen is a farm boy who grew up on a cattle ranch in Alberta before working in restaurants and gaining an appreciation for wine.

He went on to manage a wine store, travel to Germany and France and then take some vineyard management courses at Okanagan College in Penticton.

Thiessen worked at Kelowna's Summerhill Pyramid Winery in the cellar and vineyard management before making the move to Mt. Boucherie and Rust to help introduce organic growing practices.

Meanwhile, the end of September has been set as the opening date for the new 15,000-square-foot winery building at Mt. Boucherie's site in West Kelowna.

The two-level glass box will have a dining lounge and wine lounge upstairs with views of Okanagan Lake and 110 seats indoors and on a patio.

Downstairs will be a new tasting room, retail shop, offices and barrel room.

*****

Steve MacNaull is a reporter at The Okanagan Weekend. Reach him at steve.macnaull@ok.bc.ca.

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