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  • Both varietals were grown together on a site in the Southern Naramata region with mostly alluvial and sandy soil compositions.


  • The Gewürztraminer was picked on the riper side [ at 23brix ] to capture the bright fruit tones common to the varietal. The Riesling was picked slightly under ripe, with the intention to add acidity back to the blend, while providing structure and balance. All fruit was de-stemmed together before undergoing a spontaneous wild fermentation.

  • The wine was left on skins for 7 days with gentle punch downs, then pressed to neutral oak barrels to finish fermentation off skins. The wine then sat on lees for 8 months in neutral oak barrels before being packaged. Aside from 15ppm S02 added post malolactic fermentation for stability, no other additions or interventions were made to this wine.



  • This heavy blend Gewürztraminer [ 78 Gew / 22 Riesling ] leans more into the typical bruised tropical fruit aromas. Flavours of stewed apricots and orange pith, common to skin contact wine, are prevalent while notes of jasmine, spiced tea leaves and subtle baking spice add depth. The extended lees contact brings everything together with a complex and textural mouthfeel.

  • Medium bodied, dry