This Viognier shows floral and citrus notes on the nose, while on the palate, concentrated flavours of orange peel, lime and a hint of spice balance a crisp lingering finish.
The 2019 harvest was predictably late in getting underway, starting September 6th. The sunny, cool weather and low humidity that kicked off harvest allowed the fruit to develop phenolic ripeness for an extended period without breaking down. There was an unusual and early cold snap in mid-November, along with close to 30 cm of snow on November 11th. Growers were confronted with some challenges as they navigated machinery through snowy vineyards, but prevailed successfully and wrapped up harvest on November 26th.
Grapes for this wine were harvested from our own Brae Burn Vineyard. After an extended hang time to achieve optimal ripeness the grapes were harvested and gently crushed and pressed. After cold settling the clean juice was fermented at a cool 14 C for 14 days in a stainless steel tank.
This perfumed wine offers spice, orange, lychee and peach notes all balanced by a crisp refreshing acidity.
Food Pairing Notes
Pairs well with chicken chow mein with almonds, spring mix salad with cantaloupe & poppy seed dressing, and butternut squash ravioli with brown butter sage sauce.