This wine is produced from one of Naramata’s oldest vineyards and is certified  sustainable. Planted in 1998, with unknown clones, these self-rooted vines grow and thrive in largely un-disturbed soils with no contouring or disruption.
The grapes were hand-picked and whole bunch pressed almost immediately after picking. The juice was then transferred directly to French oak puncheons and barriques (34% new) and barrelled on full solids. At the completion of primary fermentation, sulphur was added to ensure that malolactic fermentation did not
occur. The barrels were stirred every 3-4 weeks with minimal ullage on the ferment lees. The wine aged in barrel for nine months before blending, gentle filtering, and bottling.