This viognier comes off two sites: Raison d'Etre Vineyard, Naramata and Adega Vineyards, Osoyoos. Some 70 percent is cool-fermented in stainless steel tanks, with the remainder barrel fermented and aged 4 months in new and used French oak. The style is fresh with less pineapple, butter and orange, and more apricot, citrus, floral notes with a green guava, lime finish. A welcome departure from the sweet and thick. More of this food friendly-style Harry because, it's time.