We planted the Viognier in 2010, shortly after we took over at Stonecroft. This is our fourth vintage making Viognier. It’s a dry style of Viognier, using similar winemaking methods as those employed for our Chardonnays. Only three two barrels were made.
Colour: Pale gold.
Aromatics: Rich apricot notes on the bouquet with hints of tropical fruit.
Palate: This vintage has ripe apricot and peach flavours. It has a weighty texture and a long length.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Harvest: Hand harvested on 6th April 2018.
Vinification: Whole bunch pressed and barrel fermented.
Maturation: Matured in seasoned French oak for 7 months.
Bottled: 9th October 2018.
Analysis: Alc 13.5% vol.
Fining: Fined with casein.
Production: 65 cases.
Cellaring Potential: 3-5 years.