Road 13’s latest wine collection inspired by a B.C. visionary – Think Local

John Oliver was a true visionary, always willing to strive to turn his dreams into reality.

Thanks to his tireless efforts, the South Okanagan now has irrigation canals that allow us to grow excellent fruit in our vineyards.

Oliver’s story is a success story won through sheer determination and unwavering determination. Never shy about donning his coveralls to get things done, Oliver was the Okanagan Canals engineer, a champion of women’s rights, and a champion of the working person.

At Road 13 Vineyards, they respect Oliver’s many achievements and take inspiration from his industrious spirit to create their wines.

They invite you to be inspired by Oliver’s example and remember that with hard work and dedication we can all create something truly extraordinary.

So let’s raise a glass to John Oliver and the many unsung heroes who work tirelessly behind the scenes to make our dreams a reality.

Sure, they’re winemakers, but they’re farmers at heart. And you get that feeling as soon as you walk through Road 13’s doors or open one of their bottles.

Farmers need perseverance and passion to do what they do and the same goes for the winery.

It is a spirit forged from years of intense effort and dedication. You can tell there’s hard work put into the wines Road 13 produces, and they’re not afraid to show it.

There’s real dirt on their hands and real strength in their spirit. That’s what drives Road 13 to make wine that real people love.

Explore Road 13’s entire John Oliver wine collection including:

2020 John Oliver Syrah

Coming from his reserve vineyard blocks, this Syrah expresses the spiciness of Golden Mile Bench combined with the fruitiness of Black Sage Bench. Fermentation and aging separately in French oak barrels (45% new) for 18 months.

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2020 John Oliver Malbec

The fruit for this exceptional wine comes from the winery’s East Osoyoos vineyard block, which perfectly captures the sun for the ripening conditions while retaining its acidity. Harvested and sorted by hand, followed by slow fermentation on skins for 30 days before being gently pressed.

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This article was written by or on behalf of the sponsoring client and does not necessarily reflect the views of Castanet.