NOW OPEN FROM 11 - 4 WEEKDAYS AND 11 - 6 WEEKENDS

VARIETAL: 100% Pinot Noir
ALC% VOL: 12.3% 
VINIFICATION: 4 months in neutral
French oak & stainless steel
VINEYARDS: Aebischer vineyard,
Oregon

VARIETAL: Gamay Noir 
ALC% VOL: 13.52% 
VINIFICATION: 87% whole cluster 
pressed | 13% saignee skin contact
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% Viognier
ALC% VOL: 12.9%
VINIFICATION:  
Whole cluster pressed |
Wild barrel ferment in 
French oak | 4 months on lees 
in stainless steel
VINEYARDS: Summerland Lakefront

RS: 1.5/L | TA: 5.3 | pH: 3.5

VARIETAL: 100% Albarino
ALC% VOL: 12.2%
VINIFICATION: 4 months in neutral
French oak & stainless steel
VINEYARDS: Columbia Valley,
Washington

VARIETAL: 100% Gamay 
ALC% VOL: 12.7%
VINIFICATION:  
Wild ferment
9 months in neutral French oak 
Spontaneous MLF 
VINEYARDS: Summerland Lakefront

RS: 1.9G/L | TA:5.9  | pH: 3.7

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