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N° 007 Wild Ferment Viognier

N° 007 Wild Ferment Viognier
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$28.00
 
Research Society Fellowship Exclusive for Fall 2019 Release

Produced from one of the smallest and warmest micro-blocks on Stan's Bench, grapes for our first ever single varietal of Vigonier were harvested in early October and processed with minimal handling and winemaking inputs. Complex notes of honey, nectarine, lanolin and clove developed slowly over the course of the lengthly indigenous yeast fermentation and a 7-month maturation in a combination of used french oak and stainless steel barrels. At once lush and refined, N° 007 is an incredibly complex and enticing example of the variety. Only 44 cases produced.

 

VINTAGE
2018

APPELLATION
Okanagan Valley

SUB-APPELLATION
Golden Mile Bench

VINEYARD SOURCE
Produced from Vionier produced exclusively from a XX acre east-facing micro-block on Stan's Bench.

VINEYARD BLOCK 
RO

CLONE & ROOTSTOCK
 1042 & 101-14 

WINEMAKING
Produced with minimal handling techniques, RO block Viognier was harvested in early October, then basket pressed with minimal sulphur additions, and then left to ferment wild for xxx days. Following fermentation, the wine was racked into a combination of 50% 1-yr old French oak and 50% stainless steel casks, and then left to mature for 7 months before bottling. 

TASTING NOTE
A wine at odds with itself, both richly textured and beautifully restrained, with dried apricot, bosc pear custard, and clove aromas contrasting delicate savory notes of beeswax, lanolin, and bread. The round yet supple palate is full of nectarine and poached pear flavours, bound together with a pleasing acidity and long, well-balanced, spicy finish.

FOOD PAIRING
Chermoula-butter poached BC wild caught spot prawns with Israeli couscous; or Bone-in pork loin roast with thyme and peach balsamic glaze.

FULL TASTING NOTE     

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