Majority of the grapes were sourced from Bull Pine vineyards. This site has silt/sand outwash, free draining soils allow excellent vigour control through berry development and ripening periods. The resulting berries are smaller in size with an intense fruit concentration and soft ripe tannins.
A small percentage of additional grapes were embezzled from 2 of the most revered and awarded vineyard sites in the South Okanagan known for their ability to expertly ripen big Bordeaux red varieties - shhh.
Each variety fermented in small <8000L batches for 10-14 days around 28C.
French & American oak for 12+ months.
SIZE: 750mL
ALC/VOL: 14.5%
TOTAL ACIDITY: 5.65 g/L
pH LEVEL: 3.75
RESIDUAL SUGAR: 2.3 g/L
100% sourced from Thomas Ranch Vineyards. Silt/ loam soils over top of free draining sand/gravel. Slopes located on the east side of the valley provides the perfect late afternoon sun exposure.
Conditions and location of this vineyard have a proven track record for developing ultra premium aromatic whites.
Minimal maceration, gently pressed with only free run and light pressings included. Cool stainless steel fermentation in order to retain wines’ vibrancy and abundance of flavours.
SIZE: 750mL
ALC/VOL: 13.9%
TOTAL ACIDITY: 7.0 g/L
pH LEVEL: 3.4
RESIDUAL SUGAR: 3 g/L
Grapes sourced from Thorpe & Bull Pine vineyards, both of which see a very hot/long season. Thorpe in particular spans 50 acres site tucked into an L shaped rock bluff which provides radiant and reflective heat on the silt/sand outwash soils, ideal for late ripening red varieties.
Juice stabulation was used, a very interesting winemaking technique of leaving the juice on lees for about 17 days stirring daily at 0C prior to clarification and cool fermentation. This technique allows for flavour development without extended contact with the skins - keeping our pale colour on-point without sacrificing flavour. This method first used in Gascony, but adopted more recently by winemakers in Provence, and has been drawing attention.
SIZE: 750mL
ALC/VOL: 13.9%
TOTAL ACIDITY: 6.0 g/L
pH LEVEL: 3.5
RESIDUAL SUGAR: 3 g/L
