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Description
Sourced from 39 year old vines on the Naramata Bench, hand harvested at 22brix in late October, then carefully de-stemmed and crushed. Soaked on the skins for twelve hours in the press for flavor extraction, then fermented for 14 days and carefully racked off first set of lees. The wine was left for 5 months on secondary lees without stirring, producing aromas of citrus, pineapple and apricot with a well balance finish.
Enjoy this wine with diverse foods, such as pork chops with curry apple sauce or pan fried whole trout.
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