True to its variety this Cellar Selection Viognier (pronounced Vee-on-yay) has exotic aromatics, featuring honeysuckle, apricot, almond and nutmeg spice. The palate is full-bodied and textured, unfolding layers of fruit and complexing spice notes.
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True to its variety this wine has exotic aromatics, featuring honeysuckle, apricot, almond and nutmeg spice. The palate is full-bodied and textured, unfolding layers of fruit and complexing spice notes.
Delicious with a wide range of dishes including white meats, terrines, Turkish, Moroccan and Asian influenced cuisines.
Vineyards and Winemaking
The 2018 Hawkes Bay summer surpassed 2017 as the warmest for over 10 years on record and was vital for obtaining ripe flavours in Viognier. Rainfall throughout the harvest window of March resulted in pressure to fruit health placing significant emphasis on pick dates and an early and compressed white harvest commenced.
FRUIT HANDLING: Hand and machine picked, clean fruit was crushed and soaked on skins for three hours to extract and enhance the flavour and aromatics.
FERMENTATION: Inoculated with Rhône Valley isolated yeast strains. 80% was tank fermented with 20% barrel fermented (old oak only). The barrel component underwent partial Malolactic fermentation and the wine spent 5
months ageing on lees prior to blending and bottling.
VINEYARDS: 80% Omahu Gravels, 20% others.