Our winemaking philosophy is focused on super premium, small production wines using techniques that showcase the very best from the fruit we harvest. To that end, we built a leading-edge winemaking facility: a 4,600 sq. ft. gravity feed facility on our sloping site complete with an underground barrel cellar. The design leverages the hillside on which we live and thus the two level structure is both efficient and reaps the major benefits from a gravity flow system including limited intervention and handling of the wine in its development.

We invested in top-of-the-line winery equipment including double sorting tables to ensure that only the best fruit clusters are included in our premium wines, as well as Delta de-stemmer/crusher that allows us to regulate how much whole berry fruit goes into the fermenters. Complexity is added to the wines through an extended barrel-aging program using 100% French oak sourced from select barrel manufacturers based on previous vintages and ongoing oak trials that match up the varietal to the best coopers.

With the ambition of developing "best of breed" wines, David gained input from some of the most highly reputed winemakers in the Okanagan and Washington state. These winemakers have shared their extensive wisdom and experience with David to further deepen his winemaking knowledge. In our first crush in 2003, a tremendous amount of knowledge was passed on from winemaker to apprentice, as David was introduced to the "plank of enology", a very high-tech device, namely a 2x10 plank, that became the platform for punching down the fermenting wines. This pomace encrusted memento now rests in our tasting room as a humbling reminder of the hard & messy work involved with the day to day realities of winemaking.