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.
Viognier 100% - Grower Mandeep Gill, Oliver
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.
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.