Pinot Gris is one of the darling varietals of the Okanagan Valley. It ripens easily and consistently produces an enjoyable, fruit forward yet food friendly wine.
INSIDER TIP: Partially fermented in a concrete egg creates amazing mouthfeel and texture.
The Viognier grows at our Perfect Hedge Vineyard in Osoyoos and BullPine vineyard. An hour south of the Naramata Bench winery site, this vineyard is hotter and provides the extra heat units that Viognier requires to ripen fully.
Insider Tip:The trick with Viognier is to get optimal ripeness without losing acidity, thus we combine two separate pick dates.
This small cap release is a tribute to how wine was made in ancient times. Using a hands-off winemaking approach, this is our 7th year of working with 500L terracotta Clay Amphorae. The result is a wine that challenges you to define it to a specific region or style.
INSIDER TIP: Originally used in ancient Greek & Roman days, this approach embodies the artisan desire to make wines more naturally with wild ferments and minimal intervention.
Making a well-balanced Chardonnay is a challenge that requires both a level of judgment and restraint to fully showcase the fruit characteristics, together with fullness and finesse.
INSIDER TIP: One of our Small Cap wines, with a limited production of 442 cases.
This Small Cap release of only 210 cases, is a tribute to how wine was made in ancient times. Using a hands-off winemaking approach, this is our 6th year working with 500L terracotta clay Amphorae. We purchased 4 more and now have a total of 6 on hand. The result is a wine that challenges you to define it to a specific region or style.
INSIDER TIP: Originally used in ancient Greek & Roman days, this approach embodies the artisan desire to make wines more naturally with wild ferments and minimal intervention.
