Accolades:
93/100 – Decanter
96/100 – James Suckling (2019 vintage)
95/100 – Bob Campbell MW (2019 vintage)

“The summery perfume of ripe apricot and peach skin mixes with pleasantly bitter notes of apple pip and cherry stone on the aromatic nose. The palate also combines these two elements and adds a creaminess. All is intense, concentrated and rich, the volume gently supported by oak, but countered by lovely freshness. So much so that the finish is completely mouthwatering.” – Anne Krebiehl MW, Decanter

Tasting Note: Deep in colour. Head-spinningly rich, gold-brocade-shimmering quince and apricot fruit on the nose with an undertow of sweet spice and honeysuckle. A show stopping bouquet and explosion dripping with honey and exotic fruit, tamed by a lovely earthiness and a tantalizing and teasing fresh acidity. The rich mouthfeel leads to a sumptuous and long lingering finish with finesse. Tasted March 2022.

Winemaking Notes: “The beautiful destemmed and partly crushed berries invited for an extended skins maceration to extract the dazzling flavours. Then gently pressed and transferred into 500 litre French oak puncheons for a natural (wild yeast) fermentation to express it’s terroir and sense of place, with no residual sugar. Its fine lees has been regularly stirred during the first six months, assisting to its remarkable silkiness, complexity and depth. The young wine enjoyed 18 month in the barrel to mature and flourish to a nectar of great enjoyment. No cold stabilization. Unfined and only lightly filtrated to retain the amazing aromas. Naturally beautiful…” – Hans Herzog

Certification: Organic

Alcohol Volume: 14.3%

Variety: Viognier

Region: Marlborough, New Zealand

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