IN THE GLASS: apple, pear, lemon curd, biscuit, ginger, nutmeg & bubbles.
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. The wine went through full malo-lactic fermentation.