Extensive work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. The vines were also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, Hermitage, the neighbouring vineyard and the Makepeace Vineyard in the Similkameen Valley.
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. Half of the juice was stainless steel fermented, while the other half was fermented in stainless steel, Acacia and French oak barrels. The fermentation was carried out at low temperature, 12-14 ⁰C, with the barrel ferment being slightly warmer at 14-16⁰C. The fermentation took 14 days to complete. The barrel fermented wine was aged on lees for 3.5 months with extensive lees stirring. Malo-lactic fermentation was not performed