Thai takeout — from the good place. Pleasing Chardonnay and Riesling drinkers with one bottle. Bringing sunshine to rainy days. Summer seafood platters.
A textural marvel with the taste to back it up. The floral aroma beckons you to take sip after sip while the palate reveals subtle layers of apricot, honeysuckle, and a hint of peach. Light in color, yet lush in texture with beeswax and lanolin notes—this is a deft melding of fresh fruit and a long, rounded finish that comes with age and just the right touch of oak.
• Vintage: 2016
• Grapes: Viognier from Aasha Wines Estate Vineyard
• Appellation: Okanagan Valley region, Naramata Bench
• ABV: 14.5%
• Acidity: 6.00 g/l tartaric acid
• pH: 3.49
• Vinification: Produced at Okanagan Crush Pad. Fermented in barrels. Aged for nine months in stainless steel. 33% new oak.
• Recommended Drinking: now through 2023
Throw in the fridge for 30 minutes, open and drink when cold. Keep on ice as you drink, or let the temperature come up as you get through the bottle to experience some of the more subtle notes of the wine.
THE STORY BEHIND THE WINE
FROM HERE ON IN
I wandered aimlessly. Desperately trying to stay on course. Pain caused by you while trying to help creates an unrelenting fog.
Past midnight, streets filled with unrecognizable cheer. Sounds of happy conversation and celebration. Inescapable, despite knowing the way. Weirdly punishing, self indulgent.Light was distant, but life went on. How could I proceed?
Numbing pain is instinctive but never sustainable. I did my best but failed. Torment was a reminder it would happen again.“You did what you could, nothing would have changed.” I told myself this many times, but in her voice, weight lifted.
Light came back, but remembering was requisite. Not to self-inflict, not for virtue, but for more.Do your best, be your best, from here on in.