Our Pinot Noir is 100% Naramata Bench fruit from our estate vineyards growing clones 115, 667, 777 and 91, and a small percentage from select growers. Particular attention is paid to canopy management of these vines to ensure airflow in the canopy, minimizing the need for spraying. Clusters are partially exposed early in the growing season to encourage phenolic development. Crop yields are an average of 2.5 tons per acre.
Hand harvested and sorted in the vineyard, the Pinot Noir grapes are de-stemmed into one-ton fermenters. After 7 days of cold soaking, the musts are gradually warmed to allow for natural fermentation. Hand plunging is used to keep the cap moist and ensure colour and tannin extraction. The fermentation temperatures are maintained cool early in ferment and then elevated to aid in phenolic extraction.
It undergoes spontaneous malolactic fermentation and matures in barrel for 14 months with no racking until pre-bottle blending. The 2019 Silver Pinot Noir is matured in 2nd and 3rd fill and neutral barrels.