Costa & Jody made their first wine in 2016. Inspired by a bottle of Radikon tasted in Paris in 2011, they fermented organically farmed Pinot Blanc on the skins for several months before extended élevage in barrel. The goal was to make something they wanted to drink – at this point, Amber Wines were a rarity in the Okanagan.
In the vineyard, Costa & Jody employ a wide variety of ethical farming techniques to improve their soils. From Fukuoka inspired no-till farming, to biodynamic teas, they’ve opted for a holistic approach. By studying their soil food web, they hope to pursue regenerative agriculture leading to increased soil biodiversity. Sustainability and wine quality aren’t mutually exclusive.
In the winery Costa & Jody are minimalists. Their wines are wild fermented, not for philosophical reasons, but because in their experience it yields complexity. All wines go through ambient malolactic conversion. They harvest based on acidity and flavour instead of sugar which negates the need to adjustments and adjuncts.
As described by the winery – “The 2019 Hyperdrive is a short skip at lightspeed through hyperspace from the 2018 Flux Capacitor. They are the same but different. The Flux Capacitor was a co-fermentation of 6 grape varieties. Hyperdrive is a blend of 2 independently fermented varieties: Pinot Blanc and Viognier. The Pinot Blanc is the spine and structure of this wine with ample orchard fruit and acidity. The Viognier is the coaxium – the hyperfuel bending space and time at will. Highly unstable and explosive on its own, the Viognier has an impact on this blend that far outweighs its 30% fraction.”