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.
This aromatic Viognier has intriguing fragrances of spring blossoms and honeysuckle, with hints of Chai spice.
A long warm growing season produced deeply ripe fruit. Handled gently to preserve the delicate aromatics, grapes were de-stemmed and given 18 hour skin contact before draining off skins and cold settling. A portion (70%) was barrel fermented in 1st (27%), 2nd and 3rd fill French oak barrels, while the balance as allowed a long slow fermentation in stainless steel. After 6 months in oak with frequent lees stirring, creating a rich silky palate, the wine was racked and blended.
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