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Harvested from select vineyards in the Oliver region of the Okanagan valley. Fifty percent of the grapes were whole cluster pressed, cool fermented and aged in stainless-steel dimple plated tanks The remainder of the Viognier grapes were cool fermented naturally on the skins for complexity, uniqueness and colour. The wine were later blended and then bottled. Very Limited production of 175 cases..A pretty aromatic Viognier with aromas of white peach, honeysuckle and tropical fruit. This is a dry medium-bodied wine with a smooth, rich mouth feel.
Serve chilled at 12 to 14°C with baked or pan-fried firm fillets of fish; Dungeness crab cakes; lightly seasoned pork tenderloin; crown roast of pork; poached salmon; mild curry chicken with jasmine rice; turkey breast with garlic aioli on crusty rolls; baked ham.