The destemmed, partly crushed berries lingered on their skins for an extended maceration, drawing out Viognier’s dazzling aromatics. Gently pressed, the juice was transferred to 500-litre French oak puncheons for a natural wild-yeast fermentation, faithfully expressing its terroir. Stirring the fine lees over the first six months built silkiness, complexity and depth. The wine then matured for 20 months in puncheons (30% new), emerging generous and quietly intense. Unfined, lightly filtered and without cold stabilisation, it preserves purity and aromatic expression, naturally beautiful.
Tasting Note: A bold yet poised expression of the variety. The floral nose opens with quince, apricot and white peach, lifted by honeysuckle and a whisper of Mediterranean herbs. The palate is generous but finely drawn, layered with exotic fruit, precise structure and refreshing minerality. Full-bodied yet vibrant, it leaves a lasting impression that quietly invites another sip.
Origin: Marlborough, New Zealand
Alcohol: 14.5%
Blend: Viognier
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