From a 10 acre, very focused Burgundian-styled producer at the north end of Naramata Bench. Hand-harvested, fermented partly in large French oak and partly in concrete egg. Orchard and stone fruit play up front followed by pear, peach and lychee fresh on the palate, plus luscious peach blossom notes, good structure, well-balanced with a touch of vanilla from moderate oak and a hint of lemon zest in the finish with a hint of minerality.
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