Bottega™ Viognier 2017 (Sold Out )

Viticulture and Winemaking

• 40% was sustainably grown on a hot gravel bed in Osoyoos B.C.
• 60% was organically grown on clay fertile soil on the Naramata Bench B.C.
• Spur pruned and cropped to 3.2 tons/acre
• Hand harvested on September 20+October 5, 2017 at 21.8+23.2 brix, when the first flavour burst was tasted in the berries
• Osoyoos was crushed and left on the skins overnight prior to pressing for added tannins
• Naramata was whole cluster pressed to preserve the acidity and retain mouth feel
• Inoculated separately with cultured yeast and cool fermented in stainless steel tanks
• Gradual temperature increases to 18 C and extensive aeration of the juice to promote the formation of aromatics
• Sur-lee ageing and weekly battonage for 5 months

Tasting Notes:

• Lifted nose of honeysuckle and peach
• White flowers
• A streak of minerality with a touch of lees
• Enjoyably Juicy
• Yet soft and round
• Finishes smooth with added spice and nuttiness

Vintage: 2017
Volume: 750ml
ABV: 13.5%
3250 bottles designed by hand

Accolades

John Schreiner

The fruit here is 40% from Osoyoos and 60% from a Naramata Bench vineyard. Blending these two terroirs results in a wine with a creamy texture but also bright acidity to highlight the tropical fruits. The wine begins with aromas of citrus and apricot. On the rich palate, there are flavours of guava and stone fruits mingled with hints of brioche and nuts. 91.