This vibrant wine appears straw yellow upon first pour. Elements of ripe lychee and jasmine waft to the nose. The 2017 vintage boasts flavours of peaches, tangerines, and warm baked pear. Crisp acidity and a complex round mouthfeel lend perfectly to creamy scallops and Moroccan tagines.
2017 was a roller coaster year – the valley faced both flooding and drought that haven’t been seen for decades. Winter was chilly! Arctic out flows were very cold (-20) and lasted longer than usual but caused no bud loss. Overall, spring was cool with fewer sunlight hours and more precipitation. This resulted
in a later bud break (2 weeks) and more pruning in the rain than the vineyard crew is used to. Areas of Okanagan Lake to Osoyoos Lake experienced flooding; the small Haynes Creek, which flows through our Osoyoos vineyards, overflowed and flooded our southern vineyard. Summer came in hot and dry
bringing lots of sunshine and one of the most intense pre seasons on record. From early July, smoke was a common sight in the valley. The fires were not close to our vineyards which meant no smoke taint for the grapes and vines that enjoyed the intensity of a hot summer. A classic warm autumn allowed for a
long ripening season. Overall, 2018 was a year of ups and downs where the vineyard team embraced the struggle with Mother Nature and ended the ride with ripe, balanced, beautiful grapes and another stunning vintage.
Our Viognier was hand picked from the estate vineyards at 22.8°B from September 24th through to October 10th. The grapes were immediately crushed and left to rest on the skins for two hours to increase aromatics and add body to the finished wine. The wine was fermented at 14°C lasting four and
a half weeks. The grape’s natural sweetness was retained by cooling the wine, therefore, arresting the fermentation process. The wine was cold stabilized before final filtration and bottling, ensuring the wine is the optimal expression of Okanagan fruit.
This wine is meant to be enjoyed upon release, but will drink well for three to five years.