Dean's List Viognier 2023, Niagara College Teaching Winery
Product details
| Management number | 253467100 | Release Date | 2026/10/24 | List Price | CA$13.08 | Model Number | 253467100 | ||
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Tasting Notes: The colour is light straw and has notes of white flower and stone fruit on the nose with a touch of spice from the oak. There is a minerality on the midpalate, and a juiciness on the finish, with plenty of peach and honeysuckle.
Pairing Suggestions: Roasted root vegetable salad, grilled pork tenderloin medallions and grilled peaches with fresh basil.
Description/Winemakers Notes: Viognier, or VEE-OWN-YAY, is a lovely medium bodied white that although comes to us from the Rhone Valley, does exceptionally well here in Niagara. This was picked later in the season to really help develop it’s stone fruit flavours and roundess on the palate. It was fermented 50% in oak, and 50% in stainless steel to create a balanced profile.
Technical Notes:
- Appellation: St. David’s Bench
- Harvest Date: September 29, 2023
- Alcohol/Volume: 14%
- Residual Sugar: 0 g/L
- Total Acidity: 5.3g/L
- pH Level: 3.61
- Cellaring Recommendations: Drink now through 2030
Tasting Notes by Tony Aspler
Geographical Indication: VQA St. David’s Bench, Niagara Peninsula
Vineyard: Niagara Custom Crush Studio
Varietal: 100% Viognier
Alcohol:14%
Residual Sugar: 0 g/L
Wine Description
Appearance: Pale straw.
Nose: Honeysuckle, peach, and a subtle white spice.
Palate: Medium to full-bodied and dry — spicy peach flavours with a supple, creamy mouthfeel and persistent finish.
Serving Temperature: 10–12 °C in an aromatic white or Rhône-style glass.
Drinking Window: Now through 2026.
Food Pairing Suggestions
Appetizer: Sweet potato and coconut soup with lime – creamy texture and sweet-spicy flavour profile echo the wine’s ripe fruit and weight.
Cheese: Saint-Paulin or Taleggio – soft, washed-rind cheeses that match the Viognier’s body and aromatic lift.
Main: Roast chicken in tarragon cream sauce – the wine’s richness complements the dish’s texture, and floral-spicy notes enhance the herbs.
Main (Vegetarian): Paneer korma (Sanjeev Kapoor) – Viognier’s low tannin and aromatic spice balance creamy curries without clashing with subtle heat.
Dessert: Grilled peaches with honey and crème fraîche – mirrors the wine’s peachy core and finishes on a fragrant high note.
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