Basket pressed into barrels for fermentation and maturation and underwent natural malo-lactic fermentation. Finely textured and well balanced, this refreshing style of Viognier has purity, length and weight.
- NZ - Marlborough
- New Zealand
“That familiar musky note is here along with subtle oak on the nose, the product of eight months in new and seasoned barrels, but the latter doesn’t dominate the scene here. Balanced with sun-soaked, fuzzy peach, the palate is brightened with a heady blend of honeysuckle and violets into a solid finish.” Monica Mead, WildTomato, March 2012
“100% Viognier basket pressed and barrel-fermented to 14.2% alc. and 0.25 g/L rs, the wine aged 8 months in new and seasoned oak, with 100% MLF. Bright, pale straw-yellow colour, pale on rim. The bouquet is light and a little shy, but showing classical Viognier exotic florals, apricots and citrus zest aromas, as well as musk and flinty elements. Dry and medium-bodied, precise and detailed flavours of apricots, ginger and musk build to fill the mouth with round textures, the acidity well-balanced lending a freshness and taut line. Some alcohol warmth and generosity is present, and the wine finishes with gentle musk and steely notes. This softly textured and balanced Viognier will be a match with Asian cuisine over the next 2-3+ years.” 17.0+/20 Mar 2012 Raymond Chan
Winery Tasting Notes
Eight months in new and seasoned oak barrels have produced a rich nose displaying subtle oak aromas which combine with the attractive lime and musky apricot fruit characters and finish with a long floral lift.
Drink now or cellar 4 to 6 years.
Medals & Trophies
Pure Silver Medal, Bragato Wine Awards 2011