2020 Vivace Pinot Grigio

2020 Vivace Pinot Grigio

We celebrate the fact that we make wine in a region where vintage variations play an important role. Typical growing seasons are a nightmare for commercial wineries interested in making consistent but boring wines. For us, however, it defines our interest in wine. We look forward to seeing what Mother Nature gives us to work with each year. It is the effects of each vintage on the finished wine that urges us to start verticals of our favourite wines then follow their evolution and discuss their merits at tastings with friends.
Careful canopy management, early picking, and selection from cooler microclimates has given us a wine with low alcohol % but one that is lively, full and chiseled. Vivace greets you on the nose with a very expressive note of bergamot rind, desert vegetation (sage) and lime juice. The palate is packed with a melange of citrus fruit before it finishes with tart apple and zest notes. The long finish carries on way beyond what many come to expect from this humble but noble grape variety. Vivace is Grigio gone to CrossFit.

  • Di Carne
    Seared west coast halibut with a brown butter lemon thyme sauce or roasted chicken on the crown with pan drippings and side garden vegetables or Salish mussels steamed in a light white wine, lemongrass and ginger broth are favourite pairings.

    Vegetariano / Vegana
    A variety of roasted vegetables with pistachio kale pesto sauce or a bright baby greens salad with roasted nuts and fresh berries.

  • Region: Okanagan Valley
    Soil Type:

    Varried

    Age of Vines: mid teens+
    Yield: 5 tons per acre
    Production: 1152 cases
    Alcohol: 12.6%
    Aging: 12.6%
    2020 Vivace Pinot Grigio Spec Sheet (PDF)
    Spec sheets for other vintages

Slideshow Items

  • 90 points

    Vivace is not your grandmother’s Pinot Gris. Like its moniker, it is vivacious, following down the mineral, salty, citrus route. Taut and alive, it is also a fabulous food wine. Post ferment, it feeds on its lees for a few months to add a touch of cream to an otherwise crisp, lip-smacking gris that screams for seafood β€” first-class effort.

    Anthony Gismondi Gismondi on wine  |  Tasted: March 2021