The grapes for our Rosé were sourced from our Boulder City Vineyard situated just North of Oliver in the South Okanagan. The season started with bud break on April 27th. The weather was cool in May and through June with flowering 2 weeks later than usual. August also had cooler than normal nights. Early September was wetter and cooler than normal but was followed by a return to seasonal norms up to the end of October. Harvest decisions were based on winemaker’s personal preference with particular attention to sugar/acid balance and flavor. The grapes were harvested on October 17th. The vineyards are all farmed sustainably with exceptional care and attention to canopy and water management ensuring the best possible quality of fruit.
The grapes for our Rosé were hand picked, and destemmed and skins broken in the crusher. This year we pressed the Syrah immediately to limit color extraction. Our Cabernet Franc had 4 hours skin contact time before pressing then combined with the Syrah juice prior to fermentation. The blend was 50/50. Then the clarified juice underwent a cool temperature controlled fermentation in stainless steel tanks. The wine was further aged 3 months on the finer lees where complexity and mouth feel are developed. After final blending with a small amount of Viognier and back sweetening slightly to balance the wines natural acidity we fined, filtered, and bottled.