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JoieFarm Family Wines

JoieFarm Family Wines

October 18, 2018 2 min read

While some wineries save their reserve label for their premium wines, we make all of our wines with the highest standards. With our core wines lying at the heart of our production, our 'En Famille' Reserve Collection are made in limited quantities and are grown on select, single vineyard sites.
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Long Table Dinner 2018

Long Table Dinner 2018

August 23, 2018 3 min read

The time I have spent with my wines over the past summer differs greatly from my experience with my wines in the past. I have always been very involved in how my wines work with the restaurants, retailers, and food in the Pacific Northwest. This summer however, I have had a more active food and wine pairing experience with my JoieFarm wine portfolio.
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The Le Comptoir Crew at Joie Picnique

The Le Comptoir Crew at Joie Picnique

August 02, 2018 2 min read

This summer, we are proud to offer a new culinary experience on the Naramata Bench: Le Comptoir at Joie Picnique. After 15 years of dedicated winemaking, Heidi has actively spent the summer cooking with her partner JJ Skidmore, Chef Brian Skinner and Lina Caschetto.

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Custom Labels by Dale Nigel Goble

Custom Labels by Dale Nigel Goble

July 14, 2018 1 min read 1 Comment

In addition to our core JoieFarm and JoieFarm 'En Famille' wines, we have had the pleasure of working with Vancouver Island artist, Dale Nigel Goble, on a series of labels for our limited release wines that elegantly capture the unique essence of each of our special projects.
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A Taste of Le Comptoir at Joie Picnique

A Taste of Le Comptoir at Joie Picnique

June 06, 2018 2 min read 2 Comments

The first three weekends of Le Comptoir at Joie Picnique has been a huge success! Deep gratitude to everyone who gave our new concept a try. Our ingredient-driven menu focuses on the food and culture that inspires Heidi in both her wine making and in her kitchen.

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Hyper-Ox: The Stability of Aromatics

Hyper-Ox: The Stability of Aromatics

May 15, 2018 1 min read

The 2017 vintage gave me the opportunity to play with some techniques which were topical at the I4C conference which I attended last summer in Niagara. I chose to hyper-oxidize all my press pan juice, in particular our Chardonnay, to great effect. 
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