Viognier 2016

Our limited release 2016 Viognier is a special wine which was inspired by a single vineyard site in Summerland which is a long-term land lease for JoieFarm. This vineyard site is home to our Reserve Pinot Noir grapes as well as eight long rows, about 1 acre, of Viognier. Since these grapes are farmed by our viticulture team with great care, we decided to make a very special wine with them. Frustrated by the difficulty of achieving ripe and lush Viognier at the 50th parallel (Viognier requires the most degree days to ripen of any varietal) we executed a ruthless vineyard program, cropping the vines to a very low yield, by removing their shoulders and bottoms of all the clusters. Viognier is known to be a long, lanky cluster which is difficult to ripen evenly. Our program was a success, achieving ripeness in the vineyard while maintaining brisk natural acidity. We were thrilled with the flavours in the must which came into the winery. We therefore decided to give the juice special barrel fermentation in neutral wood. The primary and secondary fermentation happened here. Monthly battonâge was applied to the wine to keep it fresh and briny. The wine sat on its original ferment lees through the spring and early summer until it was bottled in July 2017. To celebrate the fresh, mineral character of this Viognier we gave this wine a special label designed by Dale Nigel Gobel which accents its mineral character with a gilded oyster shell image.

Varietal: 100% Viognier

  • Trout Creek Vineyard
  • A sorting table was utilized before a de-stem and crush, 12-hour soak and very gentle pressing. After a 24-hour settling, the juice was racked into neutral French oak barrels for fermentation. The barrels underwent primary fermentation using X-16 yeast. Sulphur levels were carefully managed to preserve maximum bouquet, added only at the juice pan after pressing, after fermentation was finished and before bottling. The wine was aged in oak for 8 months on gross lees in a cool cellar. A first racking occurred in April 2017 and then a 2nd rack in July before bottling. The wine was protein and cold stabilized and then filtered with cross-flow filtration, which is incredibly gentle and helps to focus the layers of the wine. We chose a natural cork closure of exceptional quality because we feel that the gradual exchange of oxygen that natural cork allows will enable this wine to improve for three to five years. The 2016 Viognier was bottle aged for 9 months before release.
  • Aromas of honey and citrus lead to a textured wine with flavours of tangy apricots and honeydew melon with a persistent finish of citrus and mineral. The full texture is balanced with precise natural acidity. This wine is sophisticated and juicy. Enjoy this wine with oysters, mild curries, rich shellfish, poultry and anything with tropical fruit and flavours of ginger, saffron and coconut.