Harvested from our Naramata Bench Estate with excellent ripeness and balanced acidity. Following removal of stems, and gentle crush, the juice was left in contact with the skins to enhance varietal character. Fermentation at cool temperatures is done to preserve aromatic character. A small portion is barrel fermented in new French Oak to enhance body on the mid-palate. Fresh and clean with bright citrus and crisp apple character, this vintage was fermented dry. Pair with seafood, poultry and mild cheese.
“This wine begins with aromas of pear mingled with a hint of almond. On the palate, there are flavours of ripe pear and ripe apple with spice on the finish. Both the texture and the flavours are rich. The complexity of this wine was enhanced with skin contact and a modest, but crucial, oak ferment on a portion. 91.” – John Schreiner