You cannot break a heart without having captured it first. It tends naturally toward lower yields. It doesn't like really hot weather, and we've noticed in our own vineyards that ripening stalls until the temperature moderates. The heartbreak doesn't end in the vineyard however, and in the cellar, a winemaker needs to apply vigilance, technique and skill to achieve a good result. Our Ros is made in the traditional way.
Fermentation is completed in a stainless steel tank.
We also purchase Pinot Noir fruit from two growers in the Okanagan Falls area, and their careful vineyard management and prudent site and clonal selection are apparent in every bottle. Elisabeth Harbeck grows the W denswil clone, developed in Switzerland, in her transitional organic vineyard, and Adelheid's Vineyard, which we hope will soon be enrolled in an organic certification program, provides us with the Burgundian Clone 115. Fermentation temperatures rise to a peak of about 25 - 27 C, enhancing colour and flavour extraction. Fermentation is completed in about 10 days and in another couple of days, the wine is gently pressed off the skins. A portion of the wine is allowed to stand 3 to 8 months in older French oak barrels and is then reblended with the balance of the wine which has been stored in stainless steel tanks.