The fruit was harvested in 2008 from Oliver, B.C. from a vineyard located on the Golden Mile. The hand picked fruit was selected because of its ripeness and was designated to a new wine style for Therapy Vineyards: fortified wine.
After the 5 day cold soak, the grapes were warmed to temperatures ranging from 28-32 degrees to begin fermentation. All of the grapes used in this blend were fermented together in stainless steel tanks. The primary fermentation took 3 weeks, and a variety of different techniques were used for skin maceration. The combination of cap management techniques including punch downs, and pump overs were applied to the fruit depending on the fermentation, and ranged between 3-4 macerations per day.
After primary and secondary fermentation were complete, the wine was sent to a combination of new and used oak barrels to age. Several years of aging and several rackings later the wine resurfaced from the cellar depths for its day of bottling.