IGARO 2021 - Released October 19, 2022
Roussanne (75%) and Viognier (25%)
The nose is alive with Macintosh apple skin, orange rind, honey suckle blossom and citrus. Roussanne (75%) and Viognier (25%) compliment each other in the most appealing way. Nashi pear is balanced with crunchy melon and macadamia nut. Minerality and tingling peach fuzz sing in the mid palate with thoughts of shortbread. At last, a cinnamon stick glances the tongue and keeps your interest as you enjoy a second or third taste of this textured wine. Interested to see how this Figaro cellars – beautiful acidity and structure allows it to be drinking beautifully now but we also suggest laying it down to watch it evolve.
Try salinity and umami flavours this time, like Duck Ramen with a creamy bone broth - or enjoy Galbi (short ribs) with Asian pears and ginger.
Gently whole cluster pressed, the Viognier from the Naramata Bench and the Similkameen were fermented cool in a stainless steel tank. The Roussanne was barrel fermented and barrel aged sur lie in French oak barrels and puncheons. Lees stirring in barrel for 3 months post ferment intended to create roundness to the palate.
We are proud to share that Figaro 2021 has been awarded one of the top wines in BC with a Gold Medal at the 2023 BC Lieutenant Governor Awards - tasted April 3/23
Over 3 days of competition, 15 esteemed professional wine judges participated in a blind tasting panel of over 500 wines as part of the 2023 Okanagan Wine Festival event.
Gold Medal - National Wine Awards of Canada
Gismondi on Wine
"There's a pronounced smokiness to the dense fruit here, with a smouldering stone underlying the ripe white peach, fragrant quince, pulpy lime, and spiced ginger. Certainly the most flamboyant of their portfolio, and one to try with an equally fragrant green curry or coconut rice."