Viognier 2018 med



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


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.

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