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2020 Viognier

2020 Viognier

This Viognier is a special wine which was produced from a single vineyard site in at the foot of McIntyre Bluff in Oliver. This vineyard is uniquely situated to be able to both ripen Viognier (challenge at the 49th parallel) as well as hold cool air into the autumn season to lengthen its hang time to achieve delicious honeysuckle aromas and subtle pineapple flavours. Viognier is known to be a long, lanky cluster which is difficult to ripen evenly, but this vineyard site tempers the often hot conditions of the Oliver valley floor. To highlight its round and ripe flavours the viognier was barrel fermented in neutral french barrels and underwent malolactic fermentation in the same barrel over the winter. Monthly battonâge was applied to the wine to keep it fresh and briny. The wine sat on its original ferment lees through the spring and was bottled in early June. To celebrate the honeysuckle characteristics of this Viognier we gave this wine a special gilded label, designed by Dale Nigel Goble.

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/ 750mL
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Wine Specs
Okanagan Valley
5.0 g/L
Residual Sugar
2.7 g/L
Alcohol %
Wine Profile
Tasting Notes
Aromas of honeysuckle lead to a full and textured wine with medium acidity. Flavours of tangy apricots, lime peel, and green almonds are complimented by a persistent fresh finish of citrus and mineral.
Vineyard Notes
Viognier 100% - Grower Mandeep Gill, Oliver
Production Notes
Winter 2019/20 mirrored the previous year’s freeze-thaw pattern and the erratic weather continued to cause bud and cane damage to the Okanagan Valley’s vineyards. Spring was sunny and dry with a distinct lack of rainfall in April and May. In contrast, June was rainy and windy, particularly during the flowering of the vines, causing hard “shot berries,” poor fruit set, and loose clusters. Fortunately, July and August were hot and sunny with fewer temperature spikes which caused less stress on the vines as the berries sized up. Veraison began in the central Okanagan Valley and the Naramata Bench the second week of August. It was long, lasting almost 3-4 weeks in some places, having been prolonged by the smoke blanket in late August from the Skaha Bluff fire and the slow ripening of the secondary buds. The weather stayed hot until the second week in September then cooled to a more moderate temperature. We began harvesting the third week of September, beginning with our new vineyard site in Oliver with our first crop of Sauvignon Blanc. We then commenced with the first picks of Chardonnay from the Con Vida Vineyard on the Skaha Bluff and our Auxerrois on the Naramata Bench. The weather remained pleasant until mid-October, providing a prolonged, dry hang-time that developed the grape’s mature and complex flavours. Throughout this period, we consistently brought in grapes every day until an abrupt snowfall and cold spell ended the harvest on October 21. We brought in all 150 tons successfully before this rude weather event. We are very pleased with the 2020 wines considering the logistical and labour challenges. The sugars were ripe, but not ridiculous, and the lower yields contributed to the concentration, aromatics, ripe tannins, and phenolics of the wines.
Winemaker Notes
The grapes for this wine were hand-picked and a sorting table was utilized to ensure only the best fruit went into the wine. The clusters were de-stemmed, gently crushed and the grapes were soaked in the press for three hours before pressing. After a 24-hour settling, the juice was racked into neutral French barrels for fermentation. The barrels underwent an ambient primary fermentation. Sulphur levels were carefully managed to preserve maximum bouquet, added only at the juice pan after pressing, after fermentation was finished and before bottling. The wine was aged in neutral French oak barriques in a cool cellar for 8 months on gross lees with a monthly battonâge to add richness to the wine. The wine was racked off its gross lees in the early spring and protein and cold stabilized. The wine was then filtered with cross-flow filtration, which is incredibly gentle helps to focus the layers of the wine. We chose a natural cork closure of exceptional quality because we feel that the gradual exchange of oxygen that natural cork allows will enable this wine to improve for two to four years. The wine was bottled aged for six months before release.
Food Pairing Notes
Enjoy this wine with mild curries or tagines, poultry, shellfish, complimenting dishes with incorporating fennel, tarragon, saffron, sesame, almonds or cashews.

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