IN THE GLASS: warm lemon, crème brûlée, biscuit, nutmeg & candied ginger; bright fruit & crisp minerality.
The grapes were sourced from the Four Shadows Vineyard 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. This wine was 100% barrel fermented in French Oak, took 3 weeks to complete, and was then aged on lees for 9 months. A third of the wine went through malo-lactic fermentation.
AWARDS: 2019 Vintage SILVER 90 points – 2021 Decanter World Wine Awards