Last year, I decided to start a small wine label with a friend, Ryan McKibbon. We graduated from the same winemaking school, a year apart. We met once or twice. But it wasn’t until we both moved to the Okanagan that we really got to know one another. Today, Ryan grows grapes and makes wine. I try to sell the stuff. Talk about the perfect match.
It started with a simple idea. What if we could showcase wines from our favourite winemakers. Not just from the Okanagan, but from around the world. Barrel by barrel, we select the lots that raise the hair on our arms. They have a verve. An electricity. And, most importantly, they have something to say.
We didn’t plan on launching with an Okanagan Viognier. But then we tasted two barrels from our friend Mike Anderson. He didn’t have the time to finish a small batch that he was making for his wife. Her loss. Our gain. We had our first release: 500 litres of Viognier.
Viognier can often become a caricature of itself. The challenge is that it goes from underripe to overripe in a heartbeat. When that happens, the wines become fat, unctuous, and cloying, showing canned fruit aromas that are better left as grade three memories.
For us, Viognier is at its best when it is confidently understated. We look for fresh fruit character along with delicate floral aromatics that heighten the wine without overpowering it. That’s exactly what we tasted from barrel with Mike Anderson. Okanagan Viognier is so underrated when it’s done right.
Tasting Note
This 2021 Viognier shows juicy, just-picked apricots along with orange blossoms and honeysuckle. There’s a touch of delicate sweet spice from the oak, but it’s beautifully integrated, keeping the fruit front and centre in the glass. Best of all, it’s richly textured yet fresh, making it both versatile at the dinner table and easy to pour another glass.
Food Pairing
Chilled poached halibut with fresh apricot salsa or bacon-wrapped peaches