For us, making Pinot Noir (in all its different forms) is truly a labour of love. The hot summer days and cool nights make this vineyard prime Pinot growing country. There is no questions that the 2017 growing season was wild and wet, and harvest was no exception. These grapes were hand-picked on some of the rainiest and windiest days in Okanagan history by a group of dedicated friends and family. These grapes came right off the vines, went into the crusher, and were then cold soaked over several days in ton bins. The bins were then brought inside and the grapes fermented on the skins to dryness before being pressed off in our halfton basket press. After the press the wine was settled for 24 hours before being transferred into a mixture of new and aged French oak barrels and left to rest for16 months. This wine was barrel aged for 16 months in French oak. Pairs perfectly with a job well done (like making it through Wednesday). Also pairs well with beef tenderloin, roasted duck, and grilled salmon. This is special occasion Pinot.