Part of our “single vineyard” program, grapes were sourced from the Howe Vineyard, just to the north of us on Naramata Road. Its slope provides the perfect aspect to the lake to promote late-season ripening. A moderately warm summer with no smoke cover allowed for the long hang-time necessary to ripen tannins in this late ripening variety. Small tank fermentation, with good temperature control allowed for an extended skin maceration of 27 days. The wine was drained and pressed directly to new (14%) and used French oak barrels where it was allowed to mature for 19 months before bottling.