unConventional Wisdom Told You So 2010

unConventional Wisdom
Told You So  2010
Naramata Bench, BC
www.unconventionalwisdom.ca

$22.50  +142299 available at winery

With winery roots firmly planted at Naramata’s Elephant Island Orchard Wines, Miranda and Del Halladay have proven their unconventional wisdom with the launch of their new winery. This time, however, the team behind some of the most gorgeous fruit wines I’ve tried are turning their hands towards the most conventional wine fruit – grapes.

Eleven vintages after beginning their orchard winery, and admittedly, somewhat competitively to answer the naysayers that said they can’t make “real wine”, the Halladays have released their first grape wines. Production of their Cabernet Franc (aptly called Naysayers) and this Viognier-Sauvignon Blanc Blend (Told You So) will be capped at 500 cases total, at most. The grapes are exclusively from their home property, and were planted in 2006. Though wisdom is obviously in the genes, unConventional Wisdom is in homage to Miranda’s grandma Catherine, one of Canada’s first female architects, and her vision in purchasing prime Naramata Bench property.

Told You So is a blend of 90% Viognier and 10% Sauvignon Blanc. Fermentation in French oak is immediately apparent – a whiff of perfumed sweet vanilla lifts through green pear and apricot aromas, and appears again in the form of the creamy, weighted palate. More apricot, herbal minerality and pear skin on the palate, with a Sauv Blanc grassy zing freshening the finish. Aging in stainless steel preserves the fresh fruit, while fermenting in French oak overlays the polish.  Call me unconventional, but I think this wine would marry well with scallops and pork belly.

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unConventional Wisdom Told You So 2010

Told You So is a blend of 90% Viognier and 10% Sauvignon Blanc. Fermentation in French oak is immediately apparent – a whiff of perfumed sweet vanilla lifts through green pear and apricot aromas, and appears again in the form of the creamy, weighted palate. More apricot, herbal minerality and pear skin on the palate, with a Sauv Blanc grassy zing freshening the finish. Aging in stainless steel preserves the fresh fruit, while fermenting in French oak overlays the polish.  Call me unconventional, but I think this wine would marry well with scallops and pork belly.