Harvested September 23, 2016 with a brix level of 24.4, the grapes were grown and harvested 100% from our Tada Vineyards in Summerland. The grapes were crushed, de-stemmed and cold soaked for 2 hours on the skins to extract the aromatic compounds. After a gentle pressing cycle, the must was sent to stainless steel tanks for primary fermentation.
Utilizing a single yeast strain, this batch of wine has a very distinct profile coming from the terroir of our Tada property creating an impressive wine. The musts were cold fermented between 16-18 degrees, to help bring forward and develop a fruit driven profile.
After alcoholic fermentation was complete, the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability. The wine was then left in stainless steel vessels to age and mature, which allowed the wine time to harmonize and settle before bottling on January 30, 2017.
Fresh clean aromatics reminiscent of ripe stone fruit, green apple and nectarines. The wine’s palate is balanced with fresh clean, ripe fruit flavours. With medium mouth feel and great length, this wine is fruity, fresh and an everyday approachable wine.