Viognier can often become a caricture of itself. The challenge is that it goes from underripe to overripe in a heart beat. When that happens, the wines become fat, unctuous, and cloying, showing canned fruit aromas that are better left as grade three memories.

For us, Viognier is at its best when its confidently understated. We look for fresh fruit character along with delicate floral aromatics that heighten the wine without overpowering it. That’s exactly what we tasted from barrel with Mike Anderson. Okanagan Viognier is so underrated when it’s done right.

This 2021 Viognier shows juicy, just-picked apricots along with orange blossoms and honeysuckle. There’s a touch of delicate sweet spice from the oak, but it’s beautifully integrated, keeping the fruit front and centre in the glass. Best of all, it’s richly textured yet fresh, making it both versatile at the dinner table and easy to pour another glass.