Viognier is a high-pH variety, meaning it has a tendency to have lower acidity, making it a flabbier wine. However, in British Columbia, this can be mitigated by the cooler nighttime temperatures that provide naturally higher acidity. That is certainly the case in this example, which opens with aromas of melon, lemon, almond oil and orange, followed by flavors of Honeycrisp apple, pineapple and ripe pear, all backed with surprisingly bright acidity. This will pair with pasta in a light cream sauce or a stir-fry.
Production: 400 cases