Riesling (48%); Müller-Thurgau (32%); Gewürztraminer (15%); Pinot gris (5%) from 3 different vineyards (Anne Amie Estate, Twelve Oaks and Momtazi)

Grapes were destemmed, fermented individually for about 8 days on the skins. Later the juice was combined and placed in neutral french oak to undergo partial malolactic fermentation.

With a little bit of skin contact, these three common white grapes explode with aromatics and their individual uniqueness come together to create a wine with great complexity and tropical and citrus flavors.