On Oct. 12, 2018, we harvested the Gamay from a vineyard in West Kelowna and the Pinot Noir from a vineyard in the Similkameen. At the winery, the Gamay was destemmed and the Pinot Noir was left in whole clusters. The Gamay and Pinot Noir were fermented together in a stainless steel tank. Halfway through the fermentation, the must was pressed and settled in a tank where it finished the alcoholic fermentation and started malolactic fermentation. This wine was aged in neutral French and American oak barrels for about 6 months prior to bottling in June 2019.