Hand-picked Merlot from our Osoyoos and Naramata vineyards was harvested in small lots throughout October. After destemming, whole berries underwent a two-week cold maceration before wild fermentation began, followed by inoculation
with Bordeaux yeast strains. Gentle hand pump-overs were done twice daily. Post-ferment maceration lasted seven days before
free-run wine was transferred to 100% French oak (30% new) and aged for 24 months. The final blend offers a structured, full-bodied wine with aging potential of 8–10 years. Aromas of leather, dried raspberries, and spice lead to a palate of plum and dark cherry, finishing long with fine tannins. Decant 30 minutes before serving.
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