We planted the Viognier in 2010 at our warmest vineyard (at the base of Roy’s Hill), shortly after we took over at Stonecroft. The vines are now coming in to their own resulting in some great flavours and aromatics from the grapes. It’s a dry style of Viognier, using similar winemaking methods as those employed for our Chardonnays.
Colour: Pale gold.
Aromatics: Rich apricot notes on the bouquet with hints of tropical fruit.
Palate: This vintage has tropical fruit flavours, together with a touch of lime and white peach. The wine has a weighty texture and a long length. Suitable for vegans.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Harvest: Hand harvested.
Vinification: Whole bunch pressed and barrel fermented.
Maturation: Matured in seasoned French oak for 6 months.
Bottled: 8th October 2019.
Analysis: Alc 13.3% vol.
Fining: Fined with pea protein.
Production: 70 cases.
Cellaring Potential: 3-5 years.