2017 Viognier

Analysis: Alcohol 13.5% | pH 3.33 | Titratable acidity 5.6 g/L

Bottling Date: March 2018

Tasting Notes:

A pretty, very floral nose showing jasmine, honeysuckle and orange blossom backed up with lots of white peach and the freshness of preserved lemon. The palate is full-bodied, rich and intensely flavoured with ripe red peach, mango, papaya, ripe apricot, more honeysuckle and some zestiness of ruby grapefruit on the long finish. Try this with a Moroccan chicken tagine or a mild chicken curry.

Wine Making:

The 2017 growing season got off to a cool slow start but the vines quickly caught up for lost time in the warm summer months. The warm temperatures through August and September combined with the cool nights of late summer and early fall produced bold fruit flavors and crisp acidity.
The grapes for the 2017 vintage originate from Osoyoos and Keromeos. They were harvested by hand the second week of October and were sorted and dropped whole clustered into a pneumatic press for gentle extraction. The juice was then drained by gravity flow into stainless steel tanks with 7% going into oak barrels for alcoholic feremntation. After 3 weeks under controlled temperatures for fermentation the wine settled in tanks for 6 months. The wine was then finned, filtered and stabilized before bottling in March 2018.

Individual Bottle Images

medium (2 MB)