2006 Black Arts Fifth Element (white)

($29.99)

Tasting Notes

There are powerful aromas of white peach (we know about this in the Okanagan) and tangerine in this wine and it is a pretty combination. More subtle flower and tropical fruit aromas continuously peel off the glass as it sits. The Viognier and the Chardonnay brought a fair bit of weight to the wine so it will sit well with a good meal. It finishes dry and slightly tannic, yes tannic, which would match it appropriately with white meat or sausage.

Notes on Fermentation

The Viognier was harvested on two occasions, two weeks apart. The first was ripe, and the second was ridiculously ripe with a touch of Botrytis. These two were fermented cool separately, each with a noted Champagne yeast. On completion, their composite alcohol was searing hot which left the winemaker scratching his head for ideas, such as trial blends with a low alcohol Orange Muscat from the same vineyard which had fermented at a positively frigid temperature using an aromatic yeast. The resulting blend was magic and committed to. The glass bottles were ordered and printed with these two grape varieties listed on the label and then, in a fit of indecision, the winemaker started doing more blending trials right before bottling. From this, some barrel fermented Chardonnay was added to the blend at the last minute to polish the wine, but you wonÕt see this last addition listed on the wine label.