This blends the best soils and sites of Osoyoos East Bench and Black Sage Bench to showcase the warmer eastern side of the Okanagan Valley. Hand-picked, sorted, de-stemmed, native yeast ferment with extended skin contact, matured for 20 months in French oak barrels (100% new).

A complex nose with aromas of orange peel, dark chocolate and plum, dark and refined on the palate with spices, coffee notes, dark cherry, and floral flavours, and a long and vibrant finish.