Lariana Cellars are Dan and Carol Scott… and family: Their story is not unlike many that enter into the world of winemaking. They began as grape growers, selling to other wineries until one day they caught the bug. For Dan and Carol, they began with 10 acres of beautiful orchard land in Osoyoos that they decided to transform to vineyard in 2007.
“In 2012, after three years of selling our crop to local wineries, we decided to take the plunge and Lariana Cellars was born," they said.
They brought their friend, superstar winemaker Senka Tennant, of Black Hills Winery fame, on board to help them create their own label and the result has been spectacular.
The name Lariana is a tribute to founding family members, Larry and Anna who influenced Dan and Carol's decision to go into the wine biz. Hot, dry days and cool, crisp nights as well as the moderating effect of Osoyoos lake create the ideal environment for Lariana to produce its repertoire of rich wines that include: Viognier, Cabernet Sauvignon, and Carménère.
Viognier (Vee-ON-yay!) Is one of those lesser known varieties in B.C. with only a handful of wineries producing it. When made well, this wine is a rapturous combination of tree fruits like peach and nectarine enhanced by beautiful floral notes on the palate. The flavours should follow through with a smooth and rich mouthful.
Viognier originated in southern France and you may have tried it before under the name Condrieu from the Rhône Valley. If you would like to compare the classic old world version of Viognier to our new world, ask for a Condrieu. Wine homework is the best!
2018 Lariana Viognier
100% Viognier fermented in concrete
"As in previous vintages the fruit is sourced from Red Brick vineyard (east side of Osoyoos Lake) and the estate vineyard Shady Lagoon. 75% of the fermentation and aging happens in concrete with the remainder split between one French oak barrel and stainless. Upon the first few swirls, whiffs of tangerine, honeysuckle and soft fruits waft out of the glass. The juicy core is further enhanced by lemony shortbread and honeyed peach cream with a dusting of ginger. Weighty, without being rich and fat, persists to the finish. Paired with curry chicken thighs and Moroccan-spiced blood orange couscous."
— Senka Tennant, winemaker
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