The fruit from each component of this blend comes from a few different organically farmed sources. Cab Franc and Syrah from Sagebrush Vineyard on the black sage bench, Gamay from Three Boys Vineyard on the black sage bench and Empress Plums from Twisted Hill Organic Orchards in the Similkameen. 48% Cab Franc, which was carbonically macerated for a full 14 days without cap management, then pressed and aged in stainless steel on lees. 27% Gamay which was fermented whole cluster for 7 days on skins. 19% Syrah, which was direct pressed and fermented in neutral oak. 6% Empress Plums which were direct pressed and fermented in neutral oak. Everything was blended and bottled in late March. Everything went through a wild fermentation. 30ppm of added sulphur, and a coarse filtration prior to bottling.