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Viognier 2019

Viognier 2019
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$21.65
/ Bottle
SKU: VIO 19

Member Price $19.49

Wine Specs
Vintage
2019
Varietal
Viognier
Appellation
Okanagan Valley
Harvest Date
October 3rd - October 21st, 2018
Acid
5.9
pH
3.39
Aging
This wine is meant to be enjoyed upon release. Drink 2020 - 2025.
Residual Sugar
1.7
Alcohol %
13.7
Wine Profile
Tasting Notes
Pale straw in colour. Aromas of pear and orange blossom arrive first, followed by hints of jasmine and stone fruits. Flavours of white peach and citrus shine through with a hint of grapefruit on the finish. This medium bodied favourite carries an enjoyable weight and balanced acidity that make it the perfect pairing for winter feasts with all the fixings.
Vineyard Notes
The 2019 winter brought extremes: warm 12° January days to lows of - 22° and lots of snow in February. When the buds started pushing, we noted that the colder months had resulted in a bit of bud and vine death in our Naramata Bench Vineyards. Bud burst was two weeks later than average due to the long winter. The beginning of Okanagan spring was one of the driest on record. However, by the end of June, the valley saw a cooling trend that lasted through most of July and brought much precipitation. At the end of July, the real Okanagan summer started with hot sunny days and little precipitation. The grapes soaked in the summer heat and quickly made up for lost time. Veraison in our reds happened right on schedule. September was wetter than usual. October was dry with 15° days and 2° to 6° nights. On October 9th, a - 4° frost dropped the leaves in most of our vineyards. After the frost, the weather was perfect to hang the fruit until the end of October, with all the remaining vineyards achieving the right amount of flavour, sugar, and acid. No Floods. No Smoke. Overall, it was a low tonnage year with excellent ripe fruit across all varietals in our vineyards.
Winemaker Notes
Our 2019 Viognier was hand picked from the estate vineyards on October 3rd, 7th and 9th. 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 weeks. The grape’s natural sweetness was retained by cooling the wine to arrest the fermentation process. The wine was cold stabilized before final filtration and bottling to ensure the wine is an optimal expression of pristine Okanagan fruit.
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