Lock & Worth winery

Naramata Bench, BC, Canada

Matt Sherlock, winemaker and owner of Lock and Worth told us that they don’t know where they are going to end up each year. With no house style they have different wines every vintage. The most important factor at Lock & Worth is the vineyard the grapes come from.

Each wine comes from a single vineyard, some of which are farmed by their friends and others that they farm themselves. Farming is always organic and work is done by hand. Sauvignon Blanc and Semillon are planted on gravel and dry bedrock. Merlot and Cabernet Franc are planted on clay and alluvial till.

Natural ferments are carried out in 2 ton open top oak fermenters sometimes with a stainless steel start. Pressing is typically done during the ferment but towards the end in a small 1 ton basket press . The natural Co2 present will help protect the wines this way, so they don’t have to add SO2. Winemaking is extremely gentle. Blends are picked and fermented separately but blended into barrel together.

All wines see old oak barrels before release and are never pumped over or racked excessively during again. Typically they just keep the cap wet during ferments, but there’s no real punching down. Barrels are topped up every few months and then racked after Malolactic Fermentation in the spring. Most of the wines come out with no free sulphur at all, only bound sulphur. SO2 is added before bottling with total SO2 usually between 25-50ppm.

Lock + Worth Winery and Nichol Winery share equipment, staff, philosophy and are owned by the same great people. 


2016 Sauvignon Blanc and Semillon                                                    

77% Sauvignon Blanc and 23% Semillon. 6 acres planted in 1999 on dry river bed (gravel) in Oliver. Raised in neutral French oak for 6 months. Gently filtered.


2016 Cabernet Franc Rose

100% Cabernet Franc from 1.5 acres on Naramata Sand. Whole cluster pressed with 3 hours of skin contact. Raised in neutral French oak for 6 months.


2016 Merlot

100% Merlot from 2 acres planted in 1995 on Naramata Sand. Gently de-stemmed with 5 days of skin contact. Basket pressed and fermented in neutral French oak for 7 months. Unfined and unfiltered.


2015 Cabernet Franc                                                                   

100% Cabernet Franc from 2 acres planted in 1995 on Naramata Clay. Raised in neutral French oak for 17 months. Unfined and Unfiltered.












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