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 orange blossom and honey.
Palate: This vintage has stone fruit flavours and is a dry style. The wine has a weighty texture and a long length. It is a single vineyard wine. Suitable for vegans.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Harvest: Hand harvested 26th March 2020.
Vinification: Whole bunch pressed and barrel fermented.
Maturation: Matured in seasoned French oak for 6 months.
Bottled: 15th October 2020.
Analysis: Alc 14%/vol.
Fining: Fined with pea protein.
Production: 70 cases.
Cellaring Potential: 3-5 years.
94 points. Pure varietal bouquet with aromas of ripe summer apricots, peach and red apples. There’s a floral and spice aroma delivering complexity from oak and natural variety scents. On the palate - warm, spicy, fruity, varietal and delicious. Flavours reflect the nose with yellow fleshed stone fruits, spice, citrus and gentle barrel-ferment flavours. Satin texture, nice acid line, warming alcohol and lengthy generous finish. Lovely drinking now and through 2024+.
92 points. Ripe and quite fleshy viognier with apricot, guava, floral, rose petal and mandarin zest. Clearly the product of a favourable vintage, with attractive purity and subtle power. Good value at this price