The 2016 Alchemy has had the opportunity to age for 3.5 years in barrel for enhanced development. Appassimento methods of drying grapes for 24 days after harvest, monitoring sugar concentration and quality development every day. The dried grapes were then crushed and manually punched down for 12 days before pressing. Aged for 42 months years in 10 year old American oak barrels for tannin development and subtle oak flavours. Our appassimento program is the result of a five year collaboration research project with the Kentville Research and Development Centre and Italian groups.