Foxtrot characterizes 2020 as a challenging year, but in the end, it turned out to be excellent for those who paid attention to viticulture. Harvest began on October 8 in several single vineyard designated blocks, extending until late October. The estate blocks were picked the third week of October, just before the first cold snap. Waltz is a mix of fruit from select vineyards in the Okanagan and Similkameen Valleys, harvested in mid-October. The parcels are fermented separately with varying amounts of the whole cluster. The fruit undergoes a three day cold soak followed by a maceration period averaging 17 days. The wines spend 14 months in French oak barrels aging, using 8% new oak and the remainder second fill and neutral. The wine is made in the Burgundian style with dry, earthy forest floor that previews a spicy black fruit palate holding the line from front to back. Youthful with some tannin to disperse, it will be a solid pinot noir for the diner table in two to three years.
-- Anthony Gismondi, Gismondi On Wine
Under new ownership since 2018 by Burgundy aficionados Nathan Todd and Doug Barzelay, Foxtrot is increasingly focused on small lot, single vineyard sites, particularly on the Naramata Bench. But the Waltz, a brand created by the previous owners is kept alive as a blend of fruit from different sites in the Okanagan. It is fairly, mid-weight, dry and dusty pinot with lifted complex aromas of sour cherry, tobacco and wood spice (only 8% new wood was used). The tannins are notable grippy and almost austere at the moment, so I would age this another couple of years. The length is very good to excellent.
-- David Lawrason, Wine Align