The grapes for our 2017 Ego were selectively sourced from various vineyards along the Okanagan Valley. The fruit was 100% hand-picked and nutured at our Naramata winery.
The grapes underwent a 5-day cold soak and then were inoculated with premium wine yeasts. During fermentation we used a combination of techniques, mainly pump overs and punch downs, to help develop structural tannins whilst respectively preserving our natural fruit aromatics.
After fermentation was complete the wines were gently pressed and allowed to settle and develop in a combination of French and American oak barrels for 6 months.
Pair with a hearty beef stew or enjoy slightly chilled on a warm summer evening.