The grapes for this wine come from the Hayman vineyard located on the Naramata Bench.  The grapes were handpicked on October 13, 2018 at approximately 25.4 brix.  The grapes were crushed and left on the skins to cold soak for two days prior to being pressed off, clarified and inoculated with yeast.  This wine has been partially barrel fermented in once used French oak.