Production
At the winery the fruit was fed directly into the press with an ensuing long gentle pressing employed. Only the finest, purest juice from the early stages of the pressing was used for this wine with the more astringent so called ���hard press� kept separate. A long cool fermentation began in stainless steel vessels where it remained for most of the ferment. The must was then transferred to 100% French oak. The wine was left ���sur lees� for 11 months without battonage. A natural malolactic fermentation occurred in late spring. The Micro Cuv̩e is only produced in the vintages the estate believe to be worthy. They individually taste and select barrels that they feel stand out; one new French oak puncheon from the Betranges forest and one one year old puncheon from the Allier forest were selected.
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.
