We hand harvested and sorted across our vibrating sorting table. 25% of the stemmed grapes were skin fermented with wild yeast for 2-3 days, then pressed to give more depth and texture to the final wine. The two lots were blended collaboratively with Ann Sperling and Julie Peglau who chose to include a tiny percentage of Riesling from our 1978 planting.
Sperling Vineyards is certified organic on our heritage family vineyard on the East Kelowna Slopes of the Okanagan Valley. We employ regenerative agriculture practices “keeping it green” while sequestering carbon. Due to cover-crops and low to no tillage, our farming and winemaking capture more CO2 from the atmosphere than we emit. Transportation is minimized by selling most of our production locally.