BC VQA

Tasting Note: Exotic tropical aromas of apricot and tangerine lead to an oily-textured palate, laced with notes of fleshy white peach and honeysuckle.

Vinification: Whole cluster pressed | Barrel fermented | 35% wild ferment in neutral French oak | 5 months on lees in neutral French oak

Vineyards: Summerland Bench & Osoyoos

Residual Sugar: 5.5 g/L