Handpicked, given up to 36 hours of skin contact and fermented in a combination of stainless steel and neutral French oak. Gorgeous blush colour.
Aromas of fuzzy peaches, apricot skin, and grapefruit . Medium bodied with citrus pith and apricot pits and lemon curd on the dry but rich palate. Very versatile food companion – from soft cheese to roast chicken and salmon.
Planted from 1990-2005 on a mix of granite, granite shard, loess and glacial till. 100% Naramata village.