Daydreamer

Syrah and Viognier are co-fermented in a ninety-ten blend from mature vines on decomposed granite at the Naramata Bench. The west-facing site is farmed without systemic pesticides or herbicides. Primary fermentation takes place in small open-top vats, followed by basket pressing and eleven months in French oak barriques. Bottling occurs below fifty parts per million total sulphur, with 13.5 percent alcohol, pH 3.95 and 6.2 grams per litre total acidity.