Cars lined both sides of the gate as a golf cart shuttled guests up the driveway to the celebration. Close to 200 people turned out for the event, a testament to Haywire’s loyal following over the past decade and a half.
Sustainable from the Start
Fans continue to be impressed by the philosophy behind Okanagan Crush Pad—a winery known for pushing boundaries in natural and sustainable winemaking.
“While the use of winemaking additives has always been minimal, the winery has continued to eliminate these,” the team explains. “We now rely on organic grapes, which can support fermentation using native yeast alone. Oak use is rare, limited to old neutral French puncheons that do not impart flavour. Sulphur dioxide is used sparingly, if at all. All of this allows us to make wines that express our spectacularly beautiful region—light, juicy, textured, and never masked by oak.”
Owners Christine Coletta and Steve Lornie have built their business with a long-term vision: to leave the land better than they found it.
“Our farming policy is to leave our land in better condition than it was when we purchased it,” Coletta says. “When we acquire a new property, our first move is a deep clean. We’ve hauled tons of old farming materials to recycling, sold what we don’t need, and cleaned gullies and streambeds that were used as dumps for decades. We’ve removed tanks of old chemicals, restored ponds where water sources were diverted, and turned former grazing areas back into natural habitat.”
The Family of Brands
Haywire is one of four brands made at Summerland’s Okanagan Crush Pad, each with its own distinct identity:
Free Form
Free Form pushes the boundaries with wines of place that celebrate each vintage’s unique character. Made using native yeast and free of additives, these one-of-a-kind wines are fermented in concrete tanks or clay amphorae with extended skin contact. Winemaker Matt Dumayne lets them find their own course with minimal intervention and little to no sulphites.
Narrative
Narrative wines explore the Okanagan’s geological and climatic diversity across a 120-kilometre valley. Sourcing grapes from multiple vineyards allows Dumayne to showcase a wide range of varieties and styles. Signature wines include Pinot Blanc, Chenin Blanc, Cabernet Franc, the red blend Non-Fiction, and XC Method, a delicate pink sparkling wine.
Garnet Valley Ranch
Just ten minutes from Summerland’s town centre, Garnet Valley Ranch is a breathtaking property surrounded by untouched native habitat. The farm follows a natural rhythm guided by the lunar cycle. The Outlook Guest Centre overlooks dramatic landforms and desert wilderness, offering visitors a glimpse of the ranch’s holistic farming approach. Its portfolio includes traditional-method sparkling wine, Chardonnay, and Pinot Noir, each reflecting the purity and spirit of this extraordinary place.
Rooted in Place
One charming feature at Okanagan Crush Pad is the personalized name tags on the vineyard posts—a small but meaningful touch that connects people to the vines themselves.
Many Haywire fans will recognize Switchback Vineyard, one of the winery’s cornerstone organic sites.
“This 10-acre vineyard planted with Pinot Gris is located on the Haywire property,” the team notes. “As the estate vineyard connected directly to our Haywire tasting lounge, it represents the starting point of our winery journey and continues to play a central role in crafting our wines.”
A Celebration in Style
At the 15th-anniversary event, the entire team was out in full force. Winemaker Matt Dumayne welcomed guests with pours of the 2017 Bub—clean, crisp, and refreshing, and always a crowd favourite. Sally Campa, John-Daniel Steele, and others made sure everyone was well looked after, while Christine Coletta and Steve Lornie mingled effortlessly with friends and fans.
Food and wine stations were spread throughout the venue, both inside and out. I grabbed a seat indoors and chatted with fellow media members, including Roslyne Buchanan and Steve MacNaull.
Summerland Smoke Shack supplied the food, and their offerings were impressive as always. At others’ suggestion, I went for the pulled pork poutine, which was a delight.
Toward the end of the evening, I caught up with Matt Dumayne for a quick chat. He noted that 2025 has been a strong vintage with excellent yields. “We expected 300 tons,” he said, “and halfway through picking, we’d already brought in 250.”
Looking Ahead
No matter the vintage, one thing remains constant: Okanagan Crush Pad continues to craft wines that speak authentically of their place—pure, expressive, and unmistakably Okanagan.
(All photos – Sam Hauck)