2024 'You Better Saddle Up Ponyboi'
Type: Rose
Varieties: Gamay
Origin: Fraser Valley
Grown organically in the Fraser Valley. The valley benefits from a mild maritime climate, characterized by abundant rainfall and a long growing season. The terroir is shaped by its silty soils, high in organic matter. This soil retains moisture without causing waterlogging. Harvested by hand mid October 2024
After some sorting, the fruit was destemmed, and left to soak for 2 days. It was then gently basket pressed and fermented naturally in stainless steel. After fermentation the wine was aged on lees in neutral oak for 7 months. 25ppm of sulphur added just before being bottled unfined, unfiltered by hand.
Nose - red apple skins, fresh wet soil, thai basil, red flowers
Palate - salted grapefruit, blood orange, green peach
Type: Rose
Varieties: Gamay
Origin: Fraser Valley
Grown organically in the Fraser Valley. The valley benefits from a mild maritime climate, characterized by abundant rainfall and a long growing season. The terroir is shaped by its silty soils, high in organic matter. This soil retains moisture without causing waterlogging. Harvested by hand mid October 2024
After some sorting, the fruit was destemmed, and left to soak for 2 days. It was then gently basket pressed and fermented naturally in stainless steel. After fermentation the wine was aged on lees in neutral oak for 7 months. 25ppm of sulphur added just before being bottled unfined, unfiltered by hand.
Nose - red apple skins, fresh wet soil, thai basil, red flowers
Palate - salted grapefruit, blood orange, green peach
Type: Rose
Varieties: Gamay
Origin: Fraser Valley
Grown organically in the Fraser Valley. The valley benefits from a mild maritime climate, characterized by abundant rainfall and a long growing season. The terroir is shaped by its silty soils, high in organic matter. This soil retains moisture without causing waterlogging. Harvested by hand mid October 2024
After some sorting, the fruit was destemmed, and left to soak for 2 days. It was then gently basket pressed and fermented naturally in stainless steel. After fermentation the wine was aged on lees in neutral oak for 7 months. 25ppm of sulphur added just before being bottled unfined, unfiltered by hand.
Nose - red apple skins, fresh wet soil, thai basil, red flowers
Palate - salted grapefruit, blood orange, green peach