Released: May 2018
and peach supported by white blossoms and spice.
Palate: Stone fruits lead, with tropical fruit and orange carrying to the finish.
Food Pairings: Pad thai, lamb tagine with apricots, or buttery cheeses.
Cases Remaining Online
The 2017 vintage got off to a slower start with
cool days and a lot of precipitation leading to flood conditions throughout the
Valley. Bud break started around 14 days later than either 2015 or 2016, but
only a couple of days off of the average of the last 15 years. Once the weather
turned we were in for months of hot, dry conditions and the vineyards had no
problem catching up, hitting all of the key developmental stages as expected.
This was the first harvest from our estate grown Viognier; a block which the Blasted Church Vineyards team is very excited for as we hope that the mid-Valley location will allow us to hang the fruit well into the fall to fully develop the aromatics and phenolics with less sugar accumulation. The fruit was taken off the vine on October 2 and brought into the winery immediately where it was destemmed, but not crushed, before being pressed to stainless steel tank. The wine underwent a long, slow, cool fermentation which helped to preserve its rich aromatic profile. A simple, hands-off approach yielded a wine which is a true expression of Viognier from the Skaha Bench.