Haywire

Our winery name—Haywire—refers to wire once used for baling hay, which tended to tangle in a chaotic way. The term also aptly describes our transition from city slickers to farmers to winery owners: the transition continues. If we are doing our best, we will never break the learning curve. This we have come to understand and accept. We have also come to understand that we should “never say never.”              

It’s one thing to enjoy the fruits of one’s labour but another to actually grow that fruit. It’s been a long journey from that wintry morning in 2005 in Summerland when we slogged through the snow at below-freezing temperatures to tour the old orchard for sale on picturesque Fosbery and Switchback Roads. Looking back, we are just amazed we’ve made it this far and are still talking.. There have been a few tense moments as we arm-wrestled concepts and tap-danced for the financial community—but gosh are we having fun. Working really hard, but having fun. The list of friends we pressed into voluntary service grows. We can’t believe how many people, other wineries in the valley, restaurateurs, and private wine-shop owners have stepped up to help us or buy our wine. We are so overwhelmed by the support that we can’t look back on it without weeping and hugging people.

We have been loyal to our philosophy of “less is more.” Our wine style has been shaped by the talented Michael Bartier, working with David Scholefield. We also consider ourselves very fortunate to be working with consulting winemaker Alberto Antonioni. Alberto and David have been friends for years and he is a perfect fit for our team. David pointed out that jet-setting consulting winemaker Alberto, who makes wine in several regions, is the only winemaker to consult in the southernmost wine region, Patagonia, as well as the Okanagan’s northernmost! He visits four times a year for several action- packed days. His advice has been invaluable, but more important is how we treasure his friendship.  He is a great guy to break bread with.

In 2012, we open the doors to the public at Okanagan Crush Pad, where the wines are made, and are excited about this next step. We hope you will stop in and visit when you travel through the Okanagan.

Thank you for your ongoing support, Christine Coletta and Steve Lornie