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It’s all Similkameen fruit, 96 percent sauvignon blanc and four percent sémillon that comes off two Keremeos vineyards. It’s fermented on its own yeast in barrel for nearly seven weeks before ageing in barrel on lees with occasional battonage for another six months. The nose is a highly sophisticated affair of floral, leesy citrus pear notes that spill onto the palate with more lemon and grapefruit pith flavours. The acidity is bright with stony mineral flecks throughout. This will only get better in bottle over the next five years. - Anthony Gismondi