Lynzee’s journey into the world of winemaking commenced with an introduction at the age of 18.
“I started working in wineries when I was 18 and I haven’t ever had any other job since,” she shares with a touch of nostalgia.
“My first job was to hand-label sparkling wine bottles. I was luckily situated in the middle of the cellar, where I could witness the winemaking process unfold around me. It caught my eye, and I quickly transitioned from hand labeller to cellar hand.”
Lynzee tells us about the two vineyards growing grapes for the TIME Family of Wines. In her words, they lay the foundation for remarkable winemaking. The first cradled in Osoyoos nurturing Merlot, Syrah, Grenache, and Petit Verdot, while the second, nestled in Naramata, is a haven for Chardonnay, Pinot Noir, and Pinot Meunier.
“These sites are crucial for their respective varietals in many different ways,” Lynzee explains. “The long hot days of the south are perfect for ripening the red wines, while the cooler overnights on the bench help the sparkling components retain their acidity.”
Her approach to winemaking is rooted in a harmonious collaboration with nature. “My approach and philosophy is that great wine is made in the vineyard,” Lynzee declares. “During the growing season, I work closely with the growers, supporting and collaborating to ensure the best possible fruit is brought into the winery during harvest. Once the fruit arrives, I take a gentle approach with the grapes, embodying a less-is-more attitude.”