Clones 667, 777, and 828 are cultivated across three separate blocks in silty, rocky soil on the Naramata Bench. Together, these blocks comprise just over 1 hectare of land, situated on the highest and most eastern slope of the vineyard. The vineyard is oriented southwest to optimize sunlight exposure, receiving both early and late afternoon sun. Harvest typically occurs in late September or early October, with the fruit being picked at its optimal ripeness. The grapes are hand harvested and sorted directly on the vine into baskets, and processing takes place in the morning to take advantage of the cooler temperatures, which are beneficial for the fruit. the fruit is processed primarily with a mix of whole-cluster and some whole berry destemming, with no crushing equipment utilized. Fermentation occurs on the skins for approximately 14 to 18 days, depending on the vintage. We employ the use of wild indigenous yeasts along with a selection of cultured yeasts for most of our fermentations. Upon completion of fermentation, we rack off the free run wine and gently press the wine from its skins using a small basket press. This wine underwent 25% whole-cluster fermentation, with 50% fermented using wild yeasts. It was aged in 75% neutral French oak and 25% new French oak for approximately 11 months before being bottled unfiltered. The resulting wine exhibits aromas and flavors of ripe cherry, licorice, red currants, graphite, earth and a hint of spice. ALC: 12.8% PH: 3.6 TA: 6.5
