What was behind your decision to start
working with OCP in 2012?
MD: I first joined the Okanagan Crush Pad
team to work with custom crush for OCP
clients. I had experience doing similar work
back in New Zealand, and I was enthusiastic
about being part of the first custom crush
facility in Canada.
What has your experience at OCP been
like? What do you like best about your
job there?
MD: We have an amazing team of interna-tional
consultants, some of the best vine-yard
land in the valley and an outstanding
production facility at OCP. Working with
Christine Coletta is not bad either.
I understand that the wines you produce
at OCP are fermented in concrete tanks
or clay amphorae. Why is that and how
does this shape the final product?
MD: When we first started doing this, the
idea was to ferment wines in concrete
tanks because these vessels allow wines
to express pure fruit flavours from the site
they came from. The amphorae contain-ers
came after that and we find that wines
fermented in it taste fresh and delicate, and
have immense textural superiority.
Another interesting fact is that OCP
wines are produced from organic grapes,
using native yeast for fermentation and
minimal intervention. Why is this, and
how does this shape the final product?
MD: The idea is to highlight the unique
terroir of this part of the world. We want to
produce authentic wines that are exciting,
one of a kind. We believe the use of organic
grapes and native yeasts are tools to pro-duce
wines that are terroir driven.
What is it about the Okanagan Valley
that makes it a great wine-producing
region? In what ways does it influence
the wines and grape-based spirits that
you produce?
MD: The Okanagan is considered a prime
and unique grape growing region. Within
this fairly small area, there are many sub-regions
with distinct soils and climate con-ditions.
We are able to grow really amaz-ing
sun-ripened reds and fresh and crisp
whites here.
F E AT U R E
“The idea is to highlight the
unique terroir of this part of
the world. We want to produce
authentic wines that are exciting,
one of a kind.”
– Matt Dumayne, Okanagan Crush Pad Winery
Leila Kwok
What are some of the similarities
between winemaking in Canada and in
New Zealand?
MD: They are very similar. Unlike in New
Zealand, we have a shorter growing season
here in Canada, which can be tricky. In both
places, new world flavours shine through
with their own uniqueness.
Why did you decide to move to Canada,
and what was it about the Okanagan
Valley that piqued your interest as
a winemaker?
MD: I moved up to the Okanagan because
I was interested in the Pinot Noirs of
B.C. It wasn’t long after that Christine
Coletta invited me to work at Okanagan
Crush Pad.
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