Tasting notes

Naramata Bench fruit and a warm summer came together to create a wine with refined aromatic intensity. An intriguing fragrance of spring blossoms and honeysuckle, with hints of chai spice, introduce a rich silky palate.

Food pairings

Viognier pairs well with light pastas, fresh scallops and fragrant soft cheeses.

Quotes

"Cool climate Viognier displays captivating fragrances of orange blossom, peach and mineral, and an intriguing palate featuring juicy peach, anise and creamy oak refreshed by mouth-watering acidity. Delicious with fruits de mer and curried pork or beef."(**** 4 out of 5 stars)- Michael Botner of Okanagan Life Magazine

Winemaking

The viognier grapes for this wine were hand harvested from a Naramata Bench vineyard at 23 Brix. Handled gently to preserve its delicate aromatics, the fruit was de-stemmed and given 2 hours skin contact before draining off skins and cold settling. A small portion (11%) was barrel fermented in 1 year old French and Hungarian oak barrels, while the balance was allowed a long slow fermentation in stainless steel. After 4 months in oak with extensive lees stirring, the wine was racked and blended. Finished dry.

Aging potential

2 to 5 years.