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Very slightly off dry with roasted apple and almond aromas. Rounded mouthfeel with typical Similkameen acidity to balance.
Winemaking: The grapes were hand harvested on 2 separate days, then gently destemmed and pressed in our old wilmmes bladder press. The juice was settled and then moved to a stainless tank, old oak barrels, and a locally produced concrete tank for fermentation. Fermentation was cool and long with chosen yeast strains to help increase complexity. The wines were kept on the lees for a few months before being racked, filtered and bottled.