2018 Reserve Viognier

2018 Reserve Viognier

An early pioneer in the Okanagan Valley, today, Mission Hill Family Estate encompasses a broad spectrum of vineyard estates with more than 30 diverse microclimates. Our continual experimentation, understanding of the soil and clones that best perform in specific areas, and technological investment, have led us to precision farming that is both sustainable and delivers ultra-premium grapes.

Our Reserve wines are handcrafted on the premise of “Selection” – selection in the vineyard and the cellar. We source our fruit from the top 15% of our estate vineyards and 75% of the same vineyard blocks are used to ensure consistency vintage to vintage. 

The illustration on our label is an original architect sketch from Tom Kundig when he and Proprietor Anthony von Mandl were designing the winery. The renowned Bell Tower is the focal point surrounded by the hillside where our winery sits.

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$21.99
/ 750 ml
SKU: 201731
Wine Specs
Vintage
2018
Varietal
Viognier
Appellation
Osoyoos West
Harvested
September 28 - October 13, 2018
TA
5.7 g/L
pH
3.42
Fermentation
Fermented in 35% neutral French oak, 35% stainless steel tank, and 30% stainless steel barrels
Wine Profile
Tasting Notes
Our Reserve Viognier has generous aromas of citrus, peach, pear and apricot all layered with a touch of ginger and white blossoms.
Vinification Notes
Our 2018 Reserve Viognier was grown in our estate vineyards in Osoyoos and the Black Sage Bench in Oliver. Our Osoyoos vineyard, is the Okanagan Valley’s most southern area and is comprised of arid benchlands that benefit from the lake’s warming effect providing the region with more than 200 frost-free days. Our vineyard in Oliver, first planted in 1996, is diverse with more than 60 different individual blocks affording us an amazing array of premium quality fruits.
Production
The 2018 harvest began earlier than anticipated due to above average growing degree days in the spring. Summer arrived with cooler temperatures, encouraging the fruit to develop beautiful acidity and allowing more time for full flavour retention. One of the coolest Septembers on record followed, slowing down the sugar accumulation and allowing the fruit to fully develop phenologically. Harvest concluded on November 8, with the extended season yielding a crop of uniformly ripened fruit with mouthwatering freshness and acidity.