Trophy Winning & Gold Medal Awarded
2017 Hawkes Bay A&P Society Wine Awards
Golden color with long legs, this full bodied Viognier is vibrant with floral aromas of honey suckle and jasmine. A great food wine that is perfect for your favorite Asian dish, especially Thai. Although on our 2014 vintage, please enjoy a sneak peak of the new label for 2016.
"This is a fulsome, soft and rounded, rich Viognier with apricot and savoury secondary flavours, a rounded mellow and concentrated palate with good power" - Raymond Chan 18/20
This wine was grown on the Bridge Pa Triangle, a grape growing area roughly delineated by three roads: Ngatarawa Road, State Highway 50 and Maraekakaho Road. It is recognised as a premium wine growing area in the Hawke’s Bay region. In ancient times the area was blanketed by the pumice tephra of numerous Taupo volcanic events. Much of the Triangle area covers the historical (pre-1860s earthquake) riverbed of the nearby Ngaruroro River. As such soil types include Ngatarawa Gravels, Takapau Silty-loam (free draining red metal of mixed alluvial and volcanic origin) and shallow clay-loam soils with underlying deep free draining pumice.
It is the special nature of the soils here that provide depth and flavour to the resulting wines, based on free-draining “red metal” gravels overlaid by alluvium derived from loess, volcanic ash and greywacke. The combination of these special soils with high sunshine hours, low rainfall and Growing Degree Days comparable to the great red wine growing areas such as Bordeaux and the Rhone Valley make it suitable for premium grape growing.
Viognier particularly suits this region as it requires a solid growing season to achieve physiological ripeness and sugar accumulation, while still maintaining freshness and natural acidity.
Xan Harding's block of Viognier sits in a particularly warm and windy section of the Bridge Pa Triangle. We are transitioning the block to organic with no weedsprays, fungicides, pesticides and limited irrigation (stress irrigation). Watch this space!
This wine was machine picked on an early morning in late March as the fruit was nice and cool. The fruit was tipped into a large transport vessel to allow for significant skin contact. The truck was then parked in the shade for an additional 8 hours. This was allow the juice to remain on skin and pulp contact for additional time, gaining texture and spice.
The free run and light press was fermented separately from the hard press and heavy lees using a selected organic white wine yeast and given organic vitamins and nutrients throughout its ferment. Upon finishing primary ferment the wine was immediately chilled down and in the coming weeks racked off its solids. Then we gently blended back the heavier portion to achieve the desired mouthfeel. The wine bottled in July and aged in bottle for 5 months before it's release.