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Viognier 2020

Viognier 2020
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/ Bottle

Member Price $21.83

Wine Specs
Okanagan Valley
Harvest Date
October 6, 9, 15, 16, 2020
This wine is meant to be enjoyed upon release. Drink 2020 - 2026.
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
Pale straw in colour. Aromas of apricot and elderflower arrive first, followed by notes of candied ginger and a hint of orange blossom. Flavours of ripe Okanagan peach and citrus on the palate. This richly textured favourite carries an enjoyable weight and balanced acidity with a refreshingly dry finish.
Vineyard Notes
The 2020 season began with a rapid winter cold snap that saw temperatures drop from 3 °C to -18 °C in a matter of 8 hours. Cross sections of the dormant buds confirmed no vine damage. Due to COVID-19 lockdown protocols, the beginning of the harvest was a family affair with the Holler family pruning over 60 acres as a team. Full vineyard budbreak in Osoyoos happened April 15, Skaha Bench on April 20, and Penticton April 29 – a little later than average. Early June was cool and wet in the Okanagan Valley. The weather started improving June 18th with the real Okanagan heat arriving the second week of July and staying until mid-September. The Mount Christie wildfire was a big scare for Penticton and Okanagan Falls. The fire came 500 meters from our Skaha Bench Vineyards but luckily the smoke from the wildfire did not settle in the vineyard. Autumn was beautiful with temperatures between 20-25 °C through to early October. Green leaves on the vines until October 22 helped the red grapes to ripen beautifully. A surprise snowfall late October saw 8 cm of snow fall and the race was on to get the grapes into the winery.
Production Notes
100% Viognier
Winemaker Notes
Our 2020 Viognier was hand picked from the estate vineyards on October 6th, 9th, 15th and 16th. 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.