Production
The estate carefully separated and picked each homogeneous area. The grapes are hand sorted, destemmed and crushed at the winery. Fermentation occurs in custom-made cone-shaped tanks. Each lot is tasted everyday to adapt the skin contact time to the vintage and wine feature. Short pump overs are done regularly each day to extract only fine tannins which give elegance and structure to the ���Grand Vin�. The skin contact lasts around 25 days until the wine reaches a ���Grand Crus� concentration and complexity level. Aging takes place in French oak barrels for a period of 18 to 20 months. Virgin and one-year-old barrels are used to mature Le Grand Vin. Racking from barrel to barrel takes place every three months. Prior to bottling the estate clarifies and stabilizes the wine using egg whites in accordance with traditional techniques.
Winery
The pride of Osoyoos Larose, Le Grand Vin is a Bordeaux-inspired blend that is barrel aged for 18 to 20 months and laid down for an additional six months after bottling. Made to be cellared for eight to ten years, this big, bold, red is characterized by ample tannins, good complexity and an elegant, long finish.
