Road 13 Vineyards Viognier Riesling Sauvignon Blanc 2009

Golden Mile and Black Sage Bench, Okanagan Valley, BC
$23-26  +122192  available at winery and private liquor stores
www.road13vineyards.com

Earlier this week I learned that one of BC’s best-known winemakers and blend masters is moving on. After 5 years helming Road 13 Vineyards’ wine program to great acclaim, Michael Bartier will be transitioning to a consultant role, working towards owning his own winery. As this chapter in Road 13’s book is ending, a new one will be scripted by J-M Bouchard, a Montreal winemaker with years of international experience under his belt.

And also this week, I was fortunate to chat with Road 13 owners Pam and Mick Luckhurst while they presented their wines to a keen crowd at Veneto. Humourous, genuine and generous, the Luckhursts entertained with stories ranging from poopy diapers to the Canadian Wine Awards (different stories – don’t worry). Their tagline is “It’s all about the dirt”, in homage to their site on the vine loving Golden Mile Bench. May I propose they also add “It’s all about the blend”, since they have made a name for themselves for their seamless and innovative blended wines.

Like this Viognier Riesling Sauvignon Blanc. Wordy – sure – but if you just keep drinking it won’t be a worry (clocks in at a hefty 13.9% abv)! Mouth filling and voluptuous Viognier (61%) is lifted with the acidity of Riesling (30%) and the fruity refreshment of the Sauvignon Blanc (9%). Big ripe peach and grapefruit aromas lead to a juicy and full palate of exotic spice, orange, sweet stone fruit and tropical flavours. Bright acid persists, even though buffered by the oily Viognier. Veneto paired it with smoked albacore tuna and green apple terrine, micro greens, fennel and wheatgrass vinaigrette and cucumber pearls. If that sounds a little ambitious for you, try with Asian or Indian themed fare. Macadamia chicken with orange-ginger sauce would rock.

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Road 13 Vineyards Viognier Riesling Sauvignon Blanc 2009

Mouth filling and voluptuous Viognier (61%) is lifted with the acidity of Riesling (30%) and the fruity refreshment of the Sauvignon Blanc (9%). Big ripe peach and grapefruit aromas lead to a juicy and full palate of exotic spice, orange, sweet stone fruit and tropical flavours. Bright acid persists, even though buffered by the oily Viognier. Try this with Asian or Indian themed fare. Macadamia chicken with orange-ginger sauce would rock.