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The grapes were harvested by hand early in the morning on September 29th. After whole-cluster pressing, the wine was left to settle in a tank overnight, and then racked into barrels. The wine was fermented and aged in a combination of 500L French oak puncheons and neutral oak barrels. Bâtonnage, or stirring of the lees, was performed once every two weeks for the 5 months the wine spent in barrel. Only 125 cases produced.
Aromas of ripe apple, pear, lemon and honey. On the palate the honey note is more prominent, with the fresh apple and lemon notes but also mingling with a more subtle peach component. The fruit is supported by a beautiful nervousness and tension on the finish. Crisp and dry on the palate, with a medium body. This wine has a creaminess to the texture resulting from the barrel aging and lees stirring.
This is a highly versatile wine on the table. The textural complexity, medium body and crisp acidity enables our Sémillon to pair well with many different dishes. Cream-based pastas, seafood salads and ripe soft cheese comes to mind.
Appellation Okanagan Valley VQA
Acid 6.3 g/L
Residual Sugar 1.9 g/L
Alcohol % 11.0
Production: 125 cases