85% Syrah, 15% Viognier
Grown on the Black Sage Bench from 30 year old organically farmed vines. The soil is a deep sandy loam. A very warm and dry vintage in the Okanagan, earliest ever Syrah pick. The Syrah was destemmed into open top fermenters. The Viognier was direct pressed and poured over the Syrah berries. The whole Syrah berries were macerated in Viognier juice for 6 days then gently basket pressed into neutral french oak barriques. The wine went through an ambient ferment and secondary ferment in barrels. It was aged on lees for 9 months then bottled unfined and unfiltered with 25ppm of added sulphur.