The grapes for this blended wine were harvested in 2016 from various vineyards across the Okanagan Valley. The fruit was hand picked and processed at our Naramata winery, after de-stemming the fruit the grapes were sent directly to stainless steel tanks for a 5 day cold soak to help extract colour from the grapes skins.
After the 5 day cold soak the grapes were warmed to temperatures ranging from 24-28 degrees to begin fermentation. All of the grape varieties used in this blend were fermented separately using different yeast strains. The primary fermentation took between 2 weeks and 3 weeks, there were 3 different techniques used for skin maceration. A combination of punch downs, pump overs & pulsair was used on the skins depending on the variety and ranged between 2-3 macerations per day.
After primary fermentation was complete the wines were sent to press to remove the skins and seeds from the finished wine. Once back into tank the wine was inoculated with malo-lactic bacteria and allowed to settle for 1-2months. After malo was complete the wine was racked off of heavy lees and sent to a combination of new and seasoned French and American oak barrels to age for 6 months.
After the barrel aging process the wine was sent back to stainless steel to cold stabilize and settle before blending trials began. Once the final blend was chosen the wine was filtered and bottled.