This rose is made almost entirely of Pinot Noir, but with a splash of Barbera (7%), to give it backbone and elevate the fruit, as well as adding a touch of spiciness. The grapes sourced for this wine came from the Shandro, Flaherty and Tightrope vineyards in Naramata. They were handpicked, crushed and left on skins to cold soak for 1-2 days before being pressed. After the juice had settled it was cool fermented, in stainless steel, at 14°C. It took 30 days to complete.
The blend of Pinot Noir and Barbera provide aromas of violets, pink grapefruit and cranberry, while on the palate there is raspberry, strawberry, rhubarb and a hint of spice.
It is the perfect summer sipper to enjoy as an aperitif or paired with lobster, seared tuna or duck.
Varietal 93% Pinot Noir, 7% Barbera
Appellation Naramata Bench – Okanagan Valley
Alcohol % 12%
Price per bottle
Price per case (12 bottles)