The sustainably grown grapes were sourced & handpicked exclusively from the Naramata bench. Each varietal is vinified separately before blending. The grapes are cold soaked for up to 5 days before small lot fermentation begins. The temperature is carefully controlled to get good colour and tannin extraction without striping the delicate fruit flavours.  In total the wine spends about 21 days on skins. Our hands-on approach creates wines that are well rounded, approachable, yet suitable for aging. The varietals were then aged separately for 10 to 12 months in French Oak - 50% new, prior to blending.