The 2019 vintage provided a vibrant, natural acidity with fresh, elegant and ripe flavours from our South Okanagan vineyards. The grapes are harvested, destemmed and gently crushed to release the juice and colour from the skins. The grape juice or must is pumped over twice a day until fermentation using natural yeast begins to take place. A steady fermentation helps preserve the fruit flavours. Once fermentation is complete, the juice is drained off the skins or called 'free run' juice. The wine is placed into a variety of French, Hungarian and American Oak barrels where it will age for 12 months. The barrels are stored in our temperature and humidity-controlled barrel cellar until bottling. On the nose, there is lots of ripe red fruit mingled with a hint of black pepper.