OPEN DAILY FROM EASTER WEEKEND

VARIETAL: 100% Riesling
ALC% VOL: 12.3%
VINIFICATION:  
100% whole cluster pressed |
Wild ferment | Aged 5 months 
on lees in stainless steel
VINEYARDS: Summerland Bench Estate

RS: 30G/L | TA: 10/4 | pH: 2.8

VARIETAL: 100% Viognier
ALC% VOL: 14%
VINIFICATION:  
Whole cluster pressed |
35% wild ferment in 
French oak | 5 months on lees 
in stainless steel
VINEYARDS: Osoyoos, BC

RS: 4/L | TA: 7 | pH: 3.2

BLEND: 60% Merlot | 26% Pinot Noir |
14% Syrah
ALC% VOL: 12.6%
VINIFICATION: 1hr skin contact | 
Destemmed and foot trodden | 
Aged 5 months on lees in stainless 
and neutral french oak
VINEYARDS: Summerland Bench Estate

RS: 5G/L | TA: 7.8 | pH: 3.1

90 Points - Anthony Gismondi

VARIETAL: Gamay Noir 
ALC% VOL: 13.52% 
VINIFICATION: 87% whole cluster pressed | 
13% saignee skin contact | Spontaneous MLF | 
5 months on lees in stainless steel and neutral 
French oak 
VINEYARDS: Summerland Lakefront 

RS: 7.3G/L | TA: 6.4 | pH: 3.37

VARIETAL: 100% Chardonnay
ALC% VOL: 13.5%
VINIFICATION:  
Whole cluster pressed |
Wild ferment in neutral 
French oak |Spontaneous MLF | 
Aged 5 months on lees in 
stainless steel
VINEYARDS: Naramata Bench

RS: 5.7G/L | TA: 6.3 | pH: 3.58

VARIETAL: 100% Merlot
ALC% VOL: 14.2%
VINIFICATION: 100% whole cluster 
pressed | 40% foot trodden |
Spontaneous MLF | 12 months 
French oak (12% new) | Unfiltered 
and unfined
VINEYARDS: Osoyoos vineyard

RS: 2.3G/L | TA: 6.6 | pH: 3.5

BLEND: 92% Riesling| 
8% Pinot Blanc
ALC% VOL: 12.1%
VINIFICATION: 100% whole cluster 
pressed & aged on lees | Charmat 
Method
VINEYARDS: Summerland Estate

RS: 10.1G/L | TA: 7.8| pH: 2.8

VARIETAL: 100% Pinot Noir |
ALC% VOL: 14.1%
VINIFICATION:  
9 months in French oak (25% new)
Unfiltered & unfined | 
VINEYARDS: Oliver, BC 

RS: 2G/L | TA: 6.1 | pH: 3.9

BLEND: 64% Riesling |
30% Gewurtztraminer | 6% Pinot Blanc
ALC% VOL: 12.5%
VINIFICATION:  
Gewurtztraminer & Pinot Blanc
whole cluster pressed | 
Organic yeasts | Aged on lees 
for 5 months 
VINEYARDS: Summerland Bench Estate 

RS: 15G/L | TA: 7.5 | pH: 3.0

BLEND: 89% Pinot Blanc | 
11% Semillon
ALC% VOL: 12.7%
VINIFICATION: 100% whole cluster 
pressed | Semillon barrel 
fermented | Aged 5 months 
on lees in stainless steel
VINEYARDS: Peachland vineyard

RS: 1G/L | TA: 6.0 | pH: 3.29