The rare Viognier grape performs best in regions with warm temperatures, high sunshine hours and low to moderately fertile soils, all of which can be found in the North Island East Coast regions of Gisborne and Hawkes Bay. Grown on vertically-shoot-positioned vines, careful leaf and shoot plucking in conjunction with yield management is undertaken in our Viognier vineyards to ensure clean and ripe fruit is harvested in optimum condition.
Hand and machine picked, crushed and soaked on skins for two hours to extract flavour and aromatics, the juice was pressed off skins and divided between fermentation in seasoned barrels on light solids (for complexity and texture) and stainless steel tanks (for freshness and aromatics). Time on yeast lees including stirring has built layers of texture in the wine and maintained freshness for the short period of maturation prior to bottling.
This rich wine displays hallmark Viognier aromas of apricot, honeysuckle and spice, with a textured palate and rich, dry finish.
Asian influenced cuisine, particularly Thai.