VINEYARD AND WINEMAKING NOTES
The 2013 season started with a cool frosty spring but quickly progressed into a classic Hawke’s Bay summer. Hot and dry conditions from December through to end of harvest in April ensured ripe, flavour-some fruit in excellent condition. One of the best!
Exceptional quality, low yielding Viognier grapes sourced from Dartmoor Road vineyards were machine harvested and pressed immediately. Inoculation with a cross selection of aromatic yeasts ensured an even (16 ͦC – 18 ͦC) fermentation.
After fermentation the wine was held in French Barriques for 7 months to increase texture and mouthfeel.
RESIDUAL SUGAR 4.1g/l
REGION Dartmoor Valley – Hawke’s Bay
Eye: Light gold
Nose: Mandarin peel, apricots and honeysuckle.
Taste: Dry, full bodied, concentrated with persistent Apricot flavours and a gentle spicy oak finish.
FOOD MATCH, CELLARING AND SERVICE
Enjoy with rich tasting seafood (eg crayfish, scallops) or mildly spiced chicken dishes.
Enjoy now or cellar up to 4 years, serve lightly chill.
SILVER - International Aromatic Wine Awards 2014
SILVER - Hawke's Bay Wine Awards 2014
4 STARS - Raymond Chan 2015