The Chardonnay grapes used for this wine are 100% from our Estate Vineyard located on the Naramata Bench. The fruit was hand picked and processed within 2 hours of picking. The grapes were hand sorted to remove unwanted clusters and debris and were gently sent to the press using our elevator to keep the fruit intact. The grapes were squeezed under low pressure and gently for 1.5 hour with minimal rotations and tumbling of the fruit. From there the must was sent to stainless steel tanks for settling.
50% of the wine was fermented in stainless steel tanks and the other 50% was transferred to French oak barrels. The juice was inoculated with the yeast strain AromPlus (Saccharomyces Cerevisiae), This strain of yeast was selected because it’s a significant consumer of malic acid during the fermentation.
During this time in barrel the wine was given a stirring process called Battonage, which would happen bi-monthly to help enhance the mouth feel of the wine. This stirring helps to re-suspend the lees in the bottom of the barrel, and helps lend itself to a more complex, round palate and nose. After 4 months aging in barrel, this wine was then brought back and blended with the stainless steel fermented portion.