The 2021 Tragically Vidal is slightly more tropical on the nose than the previous vintage but still perfumed with its classic orchard fruit, orange blossom and honey. The palate is full of ripe stone fruit, pineapple, melon, dried mango, bergamot and candied ginger. A lush, generous, and textural mouthfeel with an abundance of bright, acidity to balance the gentle nudge of residual sugar.
This year’s Tragically Vidal is an absolute delight on the nose. Perfumed notes of apple blossom and honeysuckle mingle with ripe tropical and orchard fruit notes; it’s like walking through an Okanagan orchard in the middle of August. The palate is full of ripe stone fruit, apples, pears and citrus, with a slight arrowroot biscuity note. A generous mouthfeel with an abundance of bright acidity to balance the gentle nudge of residual sugar.
Stag’s Hollow Vineyard – Okanagan Falls (gravels & course glacial till)
Parsons Vineyard - Okanagan Falls
Shuttleworth Creek Vineyard – Okanagan Falls (gravels, glacial till & silty loam)
The fruit was destemmed and lightly crushed into the press, where the juice was gently pressed off and transferred into tank. After settling for 72 hours, the clarified juice was racked into another stainless steel tank and inoculated with a select yeast culture. It enjoyed a long, slow, cool ferment, preserving as much of the aromatics as possible, before stopping it prior to sugar dryness by chilling the wine to 0°C. As we have come to do over the last few vintages of Tragically Vidal, we blended a small portion of our Orange Muscat into it, further boosting the aromatics, and giving the wine a slightly more floral direction.
We’ve found, over the 25 years of working with Vidal, that waiting until just after the first frost to pick seems to be the sweet spot. The grape’s tough skins finally soften enough to maximize flavour and aromatic expression, and there is a slight raisining that happens in certain pockets of the vineyard, that contribute to that beautiful honeyed bouquet. This year, as with the last vintage, we also included a small amount of skin-fermented Vidal to boost textural complexity on the palate. You’ll also notice that this fan favourite has gotten a bit of a makeover this year! A fresh new label design to highlight the wine’s fun and playful nature.
Food Pairing Notes
Classic: pork, chicken, duck, fruit salads, foie gras
Adventurous: Cajun/Creole dishes, Thai food, Chinese food, Vietnamese food, Mexican food, coconut curries, Indian food
96% Vidal, 4% Orange Muscat
630 cases produced