The grapes were gently whole cluster pressed with the juice being cold settled overnight. It was then racked off its heavy sediment into a combination of older seasoned French oak barrels and stainless steel vessels where it went through a cool fermentation which lasted two weeks. The wine was left on its fine lees for four months, a natural malolactic fermentation occurred.
Winery
Meyer Family Vineyards has been crafting premium wines in the Okanagan Valley since 2006, specializing in single vineyard expressions of Pinot Noir and Chardonnay.
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