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