2012 Lot SF Viognier

2012 Lot S-F Viognier

Reviews & Accolades

“During a recent tasting,… Roberts poured what can only be described as enigmatic and made for the total wine geek. It was a Viognier crafted in the “orange wine” style with full-out fermentation on the skins… To say this is different is an understatement. The nose is rife with citrus rind, tangerine, dried herbs and a range of spices. It is a bit of a shock on the palate with evident tannins that mess with your head along with savoury spices, chai tea, peach pith, lemon curd and dried citrus peel. It’s like marmalade on steroids. Roberts didn’t go whole hog into orange winemaking; this is not oxidized as some of the more extreme examples are, and he used sulphur to ensure some longevity and preservation. For the wine geek, this is a wine best tasted and discussed in a group. Opinions are bound to vary.”
-Rick VanSickle, winesinniagara.com (2013)

"Fielding’s 2012 Viognier was crafted in the fashionable “orange wine” style. For the uninitiated, orange wine is a white wine made like a red; the white skins are included with the fermenting juice, providing more depth, flavor, tannins, and of course, an orange colour. This rendition serves up a bouquet of fresh picked peaches and nectarines, cherry pit, apple juice, white flowers and spice. Put a medium chill to this baby and then serve with pork tenderloin or mahi-mahi topped with a spiced fruit salsa. There were only 408 bottles made of this singular wine, so if you are looking for something different, do not miss this opportunity."
-Evan Saviolidis (2013)

Truly an experimental wine, we crafted this wine with Viognier grapes using techniques normally only applied to red wines. From the warm 2012 vintage the grapes we harvested had very mature skins and seeds, providing a great opportunity to make this style of wine. The grapes were crushed and the skins, seeds and juice was left to macerate and ferment together for just over two weeks, allowing us to maximize the extraction of flavour compounds locked into the skins. After pressing the wine was aged in neutral barrels with partial malo-lactic fermentation, kept on light lees. Bottled unfined and unfiltered, this wine will appear slightly opaque in the glass and will develop sediment in the bottle over time. Just 408 bottles made.

Technical Details
Cooperage: Neutral barrels 
Harvest Dates: October 9, 2012 
Alcohol: 13.4 % 
Residual Sugar: <3.0 g/l 
Total Acidity: 5.5 g/l 
pH: 3.70 

Cellar Potential
Drinking best between 2013 and 2016

Release Date
August 1, 2013

Winery and select restaurants