Fruit for this wine was picked over 2 days from our Osoyoos vineyard. The Cabernet Sauvignon fruit was hand harvested, destemmed and cold macerated for 21 days. The batches were allowed to start on wild yeasts and at three brix drop, the batches were inoculated with yeast sourced from Bordeaux, France. Fermentation at 26-28 C allowed for maximum fruit and tannin expression. Once the wine fermented to dryness, the batches were pressed slowly in a basket press and then aged in 100% French barrel for two years (50% new and 50% 2nd fill).
The resulting batches were blended for flavor to make this complex wine, bursting with ripe plum, blackberry and dried thyme.
It is best enjoyed with the rich savoury fall and winter dishes of roast meats, hunter stews or ratatouille vegetables.