The grapes for this wine were harvested in 2016 from 2 select vineyard blocks in the south Okanagan. The fruit was hand picked and processed at our Naramata winery, after de-stemming the fruit the grapes were sent directly to tanks for a 5 day cold soak to help extract colour from the grapes skins.
After the 5 day cold soak the grapes were warmed to temperatures ranging from 24-30 degrees to begin fermentation. All of the grapes used in this blend were fermented together using one select yeast strain. The primary fermentation took 3 weeks, and there was 3 different techniques used for skin maceration. The combination of cap managements techniques include punch downs, pump overs and pulsair were all used on the wine depending on the pace and vigor of fermentation and ranged between 2-3 macerations per day.
After primary fermentation was complete the wines were sent to press to remove the skins and seeds from the finished wine. Once back into individual tanks the wine was inoculated with malo-lactic bacteria and allowed to settle for a month. After malo was complete the wine was racked off of heavy lees and sent to barrels. This wine was aged in a combination of new and used French and American oak barrels and each vineyard was kept separate for the entire 6 months of barrel maturation.