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The cool weather in August prolonged the growing season, resulting in late September picks for our Viognier grapes. We let the juice ferment wild across puncheons, barrique, and stainless steel tanks, resulting in unique notes such as tangerine blossoms, pear drops and underling hints of sage.
Awards & Ratings
The 2016 vintage was featured in June's Wine Club package, 2017.
Geographical Indication: Okanagan Valley (Oliver)
Cases Produced: 391
Appearance: Bright, clear, pale straw in colour.
Nose: Medium-plus intensity, bringing apricot, spiced apple, mango and candied orange peel.
Palate: A medium-bodied and viscous white, with loads of tropical and stone fruit flavours, including apricot, papaya, mango and pineapple, with secondary spice notes and a touch of acidity.
Quality: This is a 2016 vintage, so really it’s still a baby. All those tropical fruit notes and that viscous texture will develop over the next few years — if you have the patience. If you don’t, it’s a knockout right now.
Food Pairing: Normally beer is the go-to drink for Jamaican food, but the spice and the tropical fruit here would be a knockout with roti. Would also work wonders withMexican/Latin fare featuring fruit salsa as well as grilled prawns or salmon.
Wine Writer’s Comment: Viognier is one of those grapes where things can go horribly wrong in the vineyard, the winery or in the bottle. Whether it’s over-ripeness (and the accompanying high alcohol), over-extraction or over-oaking, there’s plenty of room for error.
Tyler Harlton has managed to avoid all these pitfalls, creating a Viognier that exudes balance of fruit and acidity, of texture and flavour and more. He fermented a portion of the juice in neutral oak and the rest in stainless steel tanks, meaning the wine brings both freshness and complexity.
It’s still quite young but is already displaying the depth that comes from some of the world’s best examples of this grape.
— Ben MacPhee-Sigurdson, Winnipeg Free Press