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, and Eira Thomas" Vineyard, also on the Naramata Bench.
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to barrel for fermentation. A combination of French oak, and Acacia were used. The fermentation was carried out at 14-16 °C and took 14 days to complete. this wine was barrel fermented and aged on lees for 10 months. Malo-lactic fermentation was not performed.