Viognier Haynes Creek
20 case(s) available
About this winery
Poplar Grove Winery is located on the slopes of the Naramata Bench, a premier wine growing area just outside Penticton, British Columbia. One of the original five wineries on the Naramata Bench, Poplar Grove was founded in 1993. Tony Holler purchased Poplar Grove and became the winery president in 2007. Tony’s wife, Barbara Holler, owns and operates the Holler’s 100 acres of estate vineyards allowing Poplar Grove wines to be made from 100% estate grown grapes. Their sons, Matthew and...
Notes about product
A cold Canadian winter, unusually wet spring, and dry summer yielded wines with excellent balance and distinct varietal flavours. Crops were lighter than normal, but the vintage will be remembered for unprecedented flood and drought conditions;and a persistent haze from nearby forest fires. While not directly the our grape-growing areas, the haze blanketed the sun coverage Ripening was assisted by the rigorous leaf plucking and bunch thinning of the vineyard crew. Ultimately, slightly lower yields and phenomenal fruit quality delivered an excellent 2017 vintage, characterized by high flavour concentration, moderate alcohol, balanced tannins, complexity and natural acidity.
This Viognier was hand picked from the estate vineyards at 22.87°B from October 2nd through to October 10th. The grapes were immediately crushed and left to rest on the skins for two hours to increase aromatics and add body to the finished wine. The wine was fermented at 14°C lasting four and a half weeks. The grape’s natural sweetness was retained by cooling the wine, therefore, arresting the fermentation process. The wine was cold stabilized before final filtration and bottling, ensuring the wine is the optimal expression of Okanagan fruit.
This vibrant wine appears straw yellow upon first pour. Elements of ripe lychee and jasmine waft to the nose. The 2017 vintage boasts flavours of peaches, tangerines, and warm baked pear. Crisp acidity and a complex round mouthfeel lend perfectly to creamy scallops and Moroccan tagines.