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All the grapes for this Syrah were sourced exclusively from the Naramata Bench. It was also co-fermented with Viognier (6-7%), which accounts for its deep colour and floral hints on the nose. This wine was fermented in small lots, of approximately 1 ton each and was cold soaked for 5 days, before fermentation was begun. The wine was barrel aged for 10 months, in mostly French oak, with a small percentage of American oak, for added complexity.