Viognier

Ripe stone fruit and warm spice lead a broad, inviting nose, with floral notes and restrained oak adding depth. The palate is full-bodied and dry, layering apricot and pear over a creamy, generously weighted texture. Fresh acidity keeps the richness in balance, while subtle vanilla and spice carry a long, polished finish.

Floral aromas lead into citrus and orchard fruit, with a bright, composed palate that balances energy and texture. Lime, Cara Cara orange and lemon zest arrive first, followed by peach and nectarine through the mid-palate. Citrus peel and green apple return on the finish, leaving a clean, tart and mouth-watering impression.

Apple, pear, apricot, grape and spice accompany fresh, lingering flavours in this Okanagan white. Chardonnay, Viognier, Marsanne and Roussanne make up the blend. Fruit comes from Cawston, Black Sage Bench and the Golden Mile. The wine pairs with seafood and vegetables, bringing several South Okanagan sites and four white grape varieties together in a single cuvée.

Seven white grape varieties form this blend: Gewürztraminer, Kerner, Sauvignon Blanc, Chardonnay, Pinot Blanc, Viognier and Schönburger. Each was fermented separately in stainless steel before blending. Peach, pineapple and tropical flowers appear alongside melon, apple and green apple. Bright acidity, a crisp persistent finish and Anjou pear are also present. The wine is light-bodied and comes from the Okanagan Valley.

Ripe peach, apricot skin, mango and honeysuckle shape the aromatics. Stone fruit, a hint of honey and vibrant acidity meet a full mouthfeel, with a bright, lingering finish. The Viognier comes entirely from Naramata Bench fruit. Grapes are harvested by hand, pressed and cold-fermented with the skins handled separately, then the lots are blended before bottling.

Medium straw colour accompanies ambrosia apple, rose petal, pear and grapefruit aromas. White stone fruit, honeysuckle and orange blossom join a rich, round, slightly oily texture, while acidity and minerality carry through the finish. The Viognier was hand-picked, sorted twice, whole-cluster pressed and cool-fermented in stainless steel without malolactic fermentation or lees stirring. The wine is vegan.

Stone fruit leads into pineapple, peach and melon. Bright acidity and a refreshing finish are also present. The Viognier was fermented primarily in concrete eggs, and the release totalled 450 cases. The producer is based on Osoyoos Lake at the southern end of the Okanagan Valley. Its vineyard includes Viognier, while additional fruit for the variety is sourced from another grower in Osoyoos.