Ripe cranberry in colour. Aromas of black cherry and violets collaborate to create a vibrant and savoury nose. The rst sip brings elements of red currant with white pepper and a hint of worn leather. The viognier contributes floral aromatics and intricate essences of lavender and fresh acidity to this unqiue blend’s palate.
Finally in 2013, Mother Nature offered us a break from the previous few years of difficult and challenging vintages. The
2013 winter was fairly mild. An early and warm Spring saw the vines bud two weeks prior to normal average. The glorious
hot spell that arrived for May long weekend found us barely able to keep up with the growth in the vineyards. Our Osoyoos
vineyard chardonnay vines started flowering in early June and berry set took place in a record three days. The rest of the vines followed in succession. July proved to be a winner when it came to temperature and intensity. These great growing conditions continued until mid-September when it cooled down significantly. Picking of the fruit was done at peak ripeness and flavour intensity. Overall, 2013 will go on record as a top vintage.
The grapes for this blend are harvested from both our Naramata and Osoyoos vineyards. Our Syrah was hand-picked at optimal
ripeness and co-fermented with the Viognier skins to follow the traditional Rhone method. The viognier skins were utilized to improve palate weight, balance, and aromatics. The blend was fermented at cooler temperatures than other reds to retain aromatics. The blended wine was then racked to French Oak barrels for 7 months before bottle aging for 18 months.
Ready to enjoy now or cellar and open before 2023.