This fruit was grown on a vineyard situated just off of Maraekakaho Road in the heart of the Bridge Pa Wine Growing District of Hawke’s Bay. Hawke’s Bay lies on the east coast of the North Island and consistently enjoys more sunlight hours and dry weather than the whole of New Zealand. The fruit was cropped specifically to make a 100% varietal Viognier with only one bunch per shoot, giving great fruit intensity. The fruit was machine harvested just before a brief rain spell in mid March in the perfect window of clean, crisp fruit with optimal ripeness and intense floral notes crucial to Viognier. This block of Viognier sits in a particularly warm and windy section of the Bridge Pa Triangle. It is being transitioned to organic farming with no weedsprays, fungicides, pesticides and limited irrigation.
Red metal over alluvial free draining
The fruit was deemed fairly rich before picking and the juice sat for only 1 hour on skins before being pressed. After pressing the free run and light press juice was put to tank and chilled to settle out the heavy solids. The hard pressings were sent to a separate tank, treated separately and fermented on its own. Both portions were fermented with an organic, selected yeast and maintained at a temperature from 14 to 16 degrees Celsius over the course of 16 days. After protein and cold settling the two portions were blended back together for 6 weeks in tank and protein stabilized with bentonite. The finished wine was pad filtered and bottled under screw cap to maintain its excellent freshness and floral aromas.
Aged for 2 months, mostly in stainless steel with a small percentage in neutral barrel.
Screw cap, Vegan
Delaware, New Jersey, and New York
Fresh and vibrant, the bouquet shows white stone fruit, rockmelon, lime zest and sweet basil aromas, leading to a finely textured palate that is juicy and lively. An elegant rendition offering delightful fruit flavours backed by crisp acidity, finishing long and tasty.