This wine was quite dark in the glass but had a lifted nose (the viognier?) and was smooth on palate, probably at least partially due to the modest alcohol (13%). It presented quite well and at the price is hard to beat in terms of local wines. The vinification is interesting:
Syrah and Viognier grapes were sourced from two separate Osoyoos vineyards in the South Okanagan. Some of the Syrah and the Viognier grapes were co-fermented in clay amphora and left on skins for nine months to enhance the aromatics and provide a silky mouthfeel. Additional Syrah was fermented in concrete and aged in amphora adding spice and texture to the wine while showcasing rich red fruits.