A division of Foxtrot Vineyards, Wapiti Cellars was started in the fall of 2010 to allow the winemakers, Nadine and Gustav Allander, to vinify non-Burgundian wines. A fan of aromatic whites and full bodied reds, Nadine is excited to be making a Viognier and looks forward to introducing a Bordeaux-style red in the future.

The Story

Wapiti Cellars was named after the local herd of wapiti (commonly known as elk) that inhabit the hills above Naramata. Not indigenous to the region, this herd of wapiti was introduced in 1928 by an unusual series of events. Rail cars carrying wapiti from the Alberta Rockies arrived in Penticton via barge and were then transferred onto the tracks of the Kettle Valley railway.  A wheel bearing promptly burnt out, and the cars were shuttled onto the Adra siding  located just outside the village of Naramata.  With no way of feeding or watering the wapiti while the train was being repaired, the herd was set loose into the hills above Naramata. Despite an attempt to round up those  individuals several years later, the herd continued to flourish.  Today, there are around 200 wapiti roaming the hills between Okanagan Mountain Park and Pentictons’ Campbell Mountain Park.

Viognier 2010

A single vineyard wine, the grapes were picked on November 4, 2010 at 21.5° Brix from a nearby Naramata vineyard. The grapes were destemmed and gently pressed. Fermented and aged for five months in second fill, 100% French oak barriques, the 2010 Viognier also underwent complete malolactic fermentation. One hundred and ten cases of Wapiti Cellars 2010 Viognier were bottled on June 27, 2011.

Tasting Notes

Pale straw in colour, the wine displays aromas of apricot, apple, orange blossom and honey. Mineral notes on the nose are followed up with hints of biscuit and butterscotch.
The palate reveals notes of green apple, apricot, and a hint of spice from the French barriques. The rich and round mouthfeel is balanced by bright acidity on the finish, making this an ideal wine to accompany a meal, especially seafood dishes or cheese plates.

Technical Data

pH:    3.48                                            TA:    5.85 g/L

RS:     0.20 g/L                                    Alc:    12.1%