Aroma: fresh honeyed apples and citrus with notes of light toasted oak
Palate: crisp green apple and citrus rind with balance acidity
About: long clean finish with bright acidity. Bottle aged at winery.
Hand harvested. After whole cluster pressing, the juice is transferred to French oak barrels. The juice was then inoculated with a few selected yeast cultures.
Light lees stir was performed for 4 months in the same barrels in which the wine underwent fermentation. Aged for an additional 4 months in second fill French oak barrels.
Alc. %: 13.5
Aroma: classic varietal citrus, ginger, rose and orange blossom
Palate: refreshing flavors, bright citrus with grapefruit on the finish
About: bright, on the dryer side
Two separate stainless-steel fermentations were used to craft this blend.
The fruit was cold soaked on the skins for 36 hours to enhance aromatics prior to pressing and cold settling. The two lots were cold fermented in stainless steel and sat on heavy lees for 2 months prior to blending and bottling.
Blend: Pinot gris, Gewurztraminer, Viognier, Chardonnay and Muscat
Aroma: bright citrus and stone fruit notes
Palate: juicy mouthful of pear and peach with a bright citrus finish
About: fun aromatic white
The five component varieties were all hand harvested separately depending on ripening progress. Once de-stemmed they were all cold fermented in separate stainless steel lots using different yeasts.
Aroma: beautiful honeyed pear, citrus and hints grapefruit
Palate: ripe grapefruit, citrus and juicy pear, refreshing acidity
About: truly elegant
Seven different stainless steel fermentations were used to craft this blend. These fermentations varied in harvest date, ripeness of fruit, yeast selection, fermentation temperature and post-fermentation residual sugar resulting in a wine with subtle complexity and exceptional balance.
Aroma: beautiful honeydew melon, pear and lots of citrus
Palate: grapefruit, ripe pear and citrus on the palate
About: round and luscious with a long finish
Six different stainless steel fermentations were used to craft this blend. These fermentations varied in harvest date, ripeness of fruit, yeast selection, fermentation temperature and post-fermentation residual sugar resulting in a wine with subtle complexity and exceptional balance.
Aroma: bright citrus, green apple and nuances of stone fruit
Palate: crisp citrus, grapefruit and green apple followed by mineral notes
About: lively beautiful dry Riesling
Hand Picked from Gods Mountain Vineyard just down the road from us on the Skaha Bench.
The block was harvested in “two” picks – the later pick allowed time for the flavor profile and acidity to further develop. The wine was fermented in two smaller stainless steel tanks, using different yeast - allowing us to build complexity in the mouthfeel.
Aroma: strawberry, strawberry and more strawberry
Palate: a melody of strawberry and raspberry flavors with a zesty rhubarb finish
About: well balanced, dry
This vintage is produced from 100% Gamay.
The grapes were hand-picked, destemmed and cold soaked with careful management of skin contact for 36 hours to obtain the beautiful rosé color. The initial free run juice for this Rosé was fermented in 100% stainless steel tank.
Blend: Flagship White Wine - Rhone inspired
60% Roussanne, 20% Viognier, 20% Marsanne
Aroma: bright stone fruits, citrus and nuances of floral notes
Palate: apricot, peach and citrus with a zesty finish
About: lightly oaked then bottle aged at the winery – truly elegant!
Each variety was hand-picked and hand sorted. 100% was co-fermented in new French oak. After fermentation was complete, 50% of the wine was aged for 8 months in new French oak (with bi-weekly bâtonnage), 25% was aged in neutral oak and the balance in stainless steel.
Aroma: elegant citrus and gooseberry intertwined with soft stony mineral notes
Palate: refreshingly crisp with bright zesty grapefruit and lime flavors
About: 100% stainless steel
After hand-harvesting and sorting, the fruit received minimal skin contact during pressing. We decided to do two small-lot fermentations in stainless steel using two different yeasts selection to enhance complexity and mouthfeel.
Aroma: delicate aromas of lemon zest and floral notes
Palate: citrus shines through and through
About: remarkable full while the palate remains crisp and refreshing
After harvesting the fruit received minimal skin contact during pressing. The juice was fermented cold in stainless steel using an aromatic yeast.
Aroma: ripe pear, stone fruits with notes of white flower and honeyed oak
Palate: pear, stone fruits are lifted by fresh acidity, lingering citrus peel finish
About: full, well rounded, long finish, lightly oaked
The fruit was inoculated in stainless steel and 30% was transferred to 2nd fill French oak barrique. The oak component was allowed to complete partial malolactic fermentation naturally. Both the oaked and stainless fractions were lees stirred weekly.