Naramata Bench terroir and a long hang-time have created a wine with refined aromatic intensity. Think of this as a “summer chardonnay”. Our Viognier has intriguing fragrances of spring blossoms and honeysuckle, with hints of Chai spice.
Silver | 2018 National Wine Awards
An exceptionally warm growing season resulted in the viognier grapes developing fine aromatic intensity. Handled gently to preserve the delicate aromatics, the fruit was de-stemmed and given brief skin contact before draining off skins and cold settling. A portion (40%) was barrel fermented in 1st (16%), 2nd and 3rd fill French oak barrels, while the balance was allowed a long slow fermentation in stainless steel. After 4 ½ months in oak with frequent lees stirring, creating a rich silky palate, the wine was racked and blended. Finished dry.
Food Pairing Notes
Viognier pairs well with light pastas, fresh scallops and fragrant soft cheeses.