Sham Savere 2022
Type: White
Varietals: 50% Riesling, 50% Pinot Gris
Origin: Naramata Bench, Okanagan Valley
Grown at our Stoneface Vineyard high up above the Naramata Bench. Farmed organically by hand. We didn’t have access to much equipment here, all we had at our disposal was a backpack sprayer and a weed wacker. The goal with this site was to let the previous forest floor come back to life, and provide much needed organic matter in the very rocky and loamy soil. A long and slow growing season allowed us to harvest both varieties on October 16th. Direct pressed and co-fermented in stainless steel with ambient yeast. I took a bucket of a previously fermenting pied de cuve and added some to this wine to kick off fermentation. The wine was then racked to neutral barriques where it went through secondary fermentation. 15 ppm SO2 added after malolactic fermentation. Bottled unfined and unfiltered in May after an 8 month elevage.
Minimum order of 4 bottles total to ship
Type: White
Varietals: 50% Riesling, 50% Pinot Gris
Origin: Naramata Bench, Okanagan Valley
Grown at our Stoneface Vineyard high up above the Naramata Bench. Farmed organically by hand. We didn’t have access to much equipment here, all we had at our disposal was a backpack sprayer and a weed wacker. The goal with this site was to let the previous forest floor come back to life, and provide much needed organic matter in the very rocky and loamy soil. A long and slow growing season allowed us to harvest both varieties on October 16th. Direct pressed and co-fermented in stainless steel with ambient yeast. I took a bucket of a previously fermenting pied de cuve and added some to this wine to kick off fermentation. The wine was then racked to neutral barriques where it went through secondary fermentation. 15 ppm SO2 added after malolactic fermentation. Bottled unfined and unfiltered in May after an 8 month elevage.
Minimum order of 4 bottles total to ship
Type: White
Varietals: 50% Riesling, 50% Pinot Gris
Origin: Naramata Bench, Okanagan Valley
Grown at our Stoneface Vineyard high up above the Naramata Bench. Farmed organically by hand. We didn’t have access to much equipment here, all we had at our disposal was a backpack sprayer and a weed wacker. The goal with this site was to let the previous forest floor come back to life, and provide much needed organic matter in the very rocky and loamy soil. A long and slow growing season allowed us to harvest both varieties on October 16th. Direct pressed and co-fermented in stainless steel with ambient yeast. I took a bucket of a previously fermenting pied de cuve and added some to this wine to kick off fermentation. The wine was then racked to neutral barriques where it went through secondary fermentation. 15 ppm SO2 added after malolactic fermentation. Bottled unfined and unfiltered in May after an 8 month elevage.
Minimum order of 4 bottles total to ship