This small cap release is a tribute to how wine was made in ancient times. Using a hands-off winemaking approach, working with 500L terracotta Clay Amphorae. The grapes for this small lot were whole cluster pressed and fermented using wild yeast in a single clay Amphora. The long and slow fermentation allowed for lots of lees stirring and a partial malolactic fermentation to occur. The result is a wine that challenges you to define it to a specific region or style.

INSIDER TIP: The name "Sauvignon Blanc" comes from the French words Sauvage (wild) and blanc (white). The sauvignon blanc grape was first mentioned in literature in 1477 and was widely planted in the Bordeaux region by the 1600s.

This small cap release is a tribute to how wine was made in ancient times. Using a hands-off winemaking approach, working with 500L terracotta Clay Amphorae. Viognier is a late ripening variety that requires a long growing season to fully ripen. For this reason, this fruit comes from two vineyards in Osoyoos..

INSIDER TIP: Viognier is an ancient grape variety, possibly from Dalmatia, and brought to the Rhône Valley in 281 by Romans.