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Tightrope Winery

2018 Viognier

2018 Viognier

Extensive work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. the vines were also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, and Eira Thomas" Vineyard, also on the Naramata Bench.

At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to barrel for fermentation. A combination of French oak, and Acacia were used. The fermentation was carried out at 14-16 degrees celsius and took 14 days to complete. this wine was barrel fermented and aged on lees for 10 months. Malo-lactic fermentation was not performed.

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$21.65
 
SKU: 749234-18
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$259.80
/ Case of 12
 
Wine Specs
Vintage
2018
Varietal
Viognier
Appellation
Naramata Bench
Harvest Date
Oct 5 & 18, 2018
Acid
8.1 g/L
pH
3.25
Aging
10 months on lees
Fermentation
100% barrel fermented in French oak & Acacia barrels
Bottling Date
Sep 4, 2019
Residual Sugar
4.9 g/L
Alcohol %
13.1
Wine Profile
Tasting Notes
On the nose this wine has aromas of orange blossom, mandarin, apricot, which continues on the palate, with flavours of vanilla, and spice. This wine as 100% barrel fermented in a combination of French Oak, and Acacia barrels. Aging on lees for 10 months, lends to a rich silky finish.
Vineyard Notes
Extensive work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. the vines were also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, and Eira Thomas" Vineyard, also on the Naramata Bench.
Winemaker Notes
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was then racked to barrel for fermentation. A combination of French oak, and Acacia were used. The fermentation was carried out at 14-16 degrees celsius and took 14 days to complete. this wine was barrel fermented and aged on lees for 10 months. Malo-lactic fermentation was not performed.
Food Pairing Notes
Baked brie with cranberry crostini, beef stroganoff
Production
187 cases
Other Notes
Drink now through 2020
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