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This wine is a blend of selected white varieties grown primarily on the Naramata Bench. Partially barrel fermented in new and older American oak this wine displays tropical fruit flavours and aromas. The grapes were hand picked between Sept 30 and Nov 2, 2001 and were harvested at approximately 23.5 brix. A portion of this wine was allowed to go through full malolactic fermentation and was aged in oak before being blended and bottled.

The grapes for this wine come primarily from the Marichel vineyard owned and operated by Richard and Eli Roskell, located in Naramata. The grapes were hand picked on October 18, 2003, at approximately 25.1 brix. A portion of this wine was barrel fermented in older American and French oak and was allowed to go through malolactic fermentation. The balance was tank fermented and did not go through malolactic fermentation in order to preserve the crisp, fresh fruit flavours.

This wine draws its name from the old train station located just beyond the spiral tunnel which was the longest tunnel, 1604 feet, on the Kettle Valley Railway. The grapes for this wine come primarily from the Hayman vineyards located on the Naramata Bench. The grapes were hand picked between October 15, 2003, at 25.7 brix. The grapes were crushed and left on the skins to cold soak for 4 days prior to being pressed off, clarified and then inoculated with yeast. Approximately 50% of this wine has been barrel fermented in new and older French oak.

This wine is a blend of Pinot Noir, Merlot and selected other red varieties grown primarily in vineyards in Naramata. The wine has gone through a full malolactic fermentation and was aged in American and French oak before being blended to tank and bottled in February 2003. The wine has been made in a style that allows it to be very soft and smooth on the palate. Enjoy young.

The grapes for this wine come primarily from the Henschel and Trovao vineyards located on the Naramata Bench and the Intile vineyard in Penticton and Szalay vineyard in Oliver. The grapes were hand picked between October 23 and 29, 2004 at approximately 23.3 brix. Approximately 40% of this wine has beend barrel fermented in older American and French oak. All the wine was allowed to go through malolactic fermentation before being blended and bottled.

The grapes for this wine come primarily from the vineyard owned and operated by Tom Szalay in Oliver. The grapes were hand picked October 21, 2005 and harvested at approximately 24.8 brix. After destemming and crushing the grapes, the must was cold soaked for 6 days prior to inoculation with yeast. The wine was fermented on the skins for 6 days before finishing fermentation in older French and American oak. This results in a slightly lighter style of red wine that preserves the fresh fruit flavours.

The grapes for this wine come primarily from the Lancaster vineyard, the McGraw Estate vineyard and King Street vineyard on the Naramata Bench, and the Spagnuolo vineyard and the Intile vineyard located in Penticton. The grapes were hand picked between October 8 and October 17, 2005 at approximately 23.7 brix. A portion of this wine has been barrel fermented in older French oak and was allowed to go through malolactic fermentation before being blended with wine that was fermented in stainless steel tanks. Made in an Alsatian style, the wine shows classic varietal aromas of pink grapefruit, and lychee nut with rich weight and body.

The grapes for this wine come primarily from the vineyards owned by Tony Trovao, Shona and Dick Lancaster and Horst Becker located on the Naramata Bench, Cosimo Spagnuolo and Leo Intile located in Penticton, and Riverbend Vineyards and Tom Szalay in Oliver. The grapes were hand picked between September 27 and October 30, 2004, at approximately 24.3 brix. The wine has gone through a full malolactic fermentation and was aged in American and French oak for 12 months.

The grapes for this wine come primarily from the vinyard owned and operated by Shona and Dick Lancaster on the Naramata Bench the Szalay vineyard in Oliver and the Cole vineyard in Naramata. The grapes were hand picked between October 14 and October 24, 2005 at approximately 24.3 brix. A portion of this wine has been barrel fermented in older French and American oak and was allowed to go through malolactic fermentation before being blended with wine fermented in stainless steel tanks.

The grapes for this wine come from the vineyard owned and operated by Shona and Dick Lancaster in Naramata. It is a German variety which is a crossing of Pinot Noir, Chasselas and Muscat Hamburg. This pink berried grape produces a full bodied aromatic white wine. The grapes for this wine were hand picked on October 21, 2005 at approximately 23.7 brix. A portion of this wine was barrel fermented in older French oak.

The grapes for this wine come from our King Drive vineyard and from the Barber vineyard both located in Naramata. The grapes were hand picked between October 14 and October 17, 2005 at approximately 23.06 brix. One third of this wine was barrel fermented in older French and American oak and was allowed to go through malolactic fermentation. The balance was tank fermented and did not go through malolactic fermentation in order to preserve the crisp, fresh fruit flavours.