Vineyard: Planted from 1990-2005 on a mix of granite, granite shard, loess and glacial till. 100% Naramata village.
Wine Making: Hand-picked on September 12th 2018. Gently crushed and left to settle on the skins for 36 hours in open top fermenters. Pressed of the skins with fermentation taking place in a combination of 2 tonne open top fermenters and 5+ year old French barriques. Gently filtered and bottled in February 2019.
Tasting Note: Clear and youthful with a salmon berry hue,. Aromas of peach pit, apricot, ginger and apple skin. Medium bodied with citrus and orchard fruit on the dry but concentrated palate. Fresh acidity carries the grapefruit tinged finish. Now – 2021+.Purchase Wine
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