VINEYARD: The hand-picked grapes come exclusively from our clay rich hillside Raupo Creek vineyard in the Omaka Valley of Marlborough. The Viognier is cropped at very low levels; each vine is thinned to carry one bunch per shoot or less. The grapes for this wine were hand-picked in on 21 April at approximately 24.5o Brix.
VINIFICATION: The fruit was hand-sorted, whole-bunch pressed and settled overnight before being sent straight to barrel. The juice was naturally fermented in two French Oak puncheons, one of which was new and one of which was one-year-old, and aged on yeast lees for eight months.
The finished wine has an alcohol of 14 percent, pH of 3.61, 5.2g/L titratable acid and 2.0g/L residual sugar.
WINEMAKER'S NOTES: The nose displays aromas of nectarines and spice with floral notes and subtle hints of seasoned oak. The palate is delicate yet concentrated, with flavours of green mango, oatmeal and beeswax notes. The generous palate and fine acidity provide length to the spicy dry finish.
CELLARING POTENTIAL: This is drinking well now but has the potential to improve over the next five years.
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