In 1997 this vineyard was replanted with Viognier, amongst the first commercial planting of this exotic variety in New Zealand.

Situated alongside the old Waipaoa riverbed, the soils here contain high levels of fine silt and silken clays, which assists in producing aromatic and dense wines. Proximity to the Pacific Ocean exposes the site to a cooling sea breeze during summer and this effect plays a pivotal role in capturing a special brackish salty aroma and a soft satin flavor.

The Viognier was harvested by hand and fermented in a mix of 300-liter French oak barrels and stainless steel tanks with native yeasts. The 2020 vintage is special. Hand-harvested fruit is crunched and left for a while before pressing to 300L barrels. Whole bunches are fermented on skins for 30 days and then pressed.

A haunting wine with bristling delicacy, buoyed by a noted mineral edge the poached pear and red capsicum flavors give a spiced and sappy appeal. We consider the aromatic delight of Viognier will enhance and partner foods high in Umami flavors. The fruity aromas of apricot and acacia blossom combine a fullness and
luscious satin texture with layers of quenching tannins derived from skin-fermented fruit and salinity from the vineyard’s proximity to the South Pacific Ocean.