All the grapes for this Syrah were sourced exclusively from the Naramata Bench.  It was also co-fermented with Viognier, which accounts for its deep colour and floral hints on the nose.  This wine was fermented in small lots, of approximately 1 ton each and was cold soaked for 5 days, before fermentation was begun.  The wine was barrel aged for 10 months, in mostly French oak, with a small percentage of American oak, for added complexity.