2018
Viognier
fermented in concrete
100% Viognier
As in previous vintages the fruit is sourced from Red Brick vineyard (east side of Osoyoos Lake) and the estate vineyard Shady Lagoon. 75% of the fermentation and aging happens in concrete with the remainder split between one French oak barrel and stainless. Upon the first few swirls, whiffs of tangerine, honeysuckle and soft fruits waft out of the glass. The juicy core is further enhanced by lemony shortbread and honeyed peach cream with a dusting of ginger. Weighty, without being rich and fat, persists to the finish. Paired with curry chicken thighs and Moroccan-spiced blood orange couscous.
~ Senka Tennant, winemaker
Technical Details
Cases Produced: 393
- Alc: 13.8
- pH: 3.51
- TA: 6.80
Harvest Date: September 23rd, 2018
Bottling Date: April 2nd, 2019
Maturation:
Fermentation took place in our two concrete tanks and one French oak barrel. The wine was kept on fine lees in the concrete and stirred every 10 days for 5 months before blending and filtering.