Our supreme award-winning wine “Coniglio”, which is Italian for rabbit.It is a wine of exceptional style and elegance, hand crafted from the finest Chardonnay fruit grown in our unique Hawkes Bay vineyard at Riverview. Produced only in years when the fruit achieves absolute perfection, hand selection and whole bunch pressing have created a style that is seamless and the pinnacle of the winemaker’s art.This crafted Chardonnay is exquisitely packed in individual boxes and each bottle is wrapped and numbered to reflect its uniqueness. Only a very limited amount is produced at a time, making this an exclusive wine set to impress.Enquire Now
Drizzled honey combined with vanilla bean works in unison to provide a complex aroma that is silky and fluent. The initial contact with the palate instantly reflects the reason that the Coniglio is only produced in vintages of exceptional quality. Caramel, butterscotch, toffee and a hint of smoked manuka enriches the palate. The flavours combine elegantly to leave a long, lengthy full flavour, long after the back of the throat has been graced.
“Still unfolding, the 2014 vintage was estate-grown in the inland, elevated Riverview Vineyard, hand-picked, and fermented with indigenous yeasts in French oak barrels (50 per cent new). Bright, light lemon/green, it is full bodied, with rich citrus and stone-fruit flavours, biscuity and buttery notes, finely balanced acidity, and excellent complexity. Best drinking mid-2018+"
The grapes for our flagship wine come from Mendoza clone Chardonnay planted at our Riverview vineyard on the southern terraces of the Ngaruroro River in Hawke’s Bay. This stony site consistently provides the winery with Chardonnay that is unique and distinctive, with layers of flavours that simply cannot be found in other vineyards.
The vineyards consists of 4 dramatic terraces caused by extensive flooding over the last 20,000 years depositing deep layers of river boulders overlaid by a thin layer of volcanic loam. The predominant soil type is Takapau, with some Poparangi running through the veins of the terraces, this giving us a very free draining site.
The vine rows are planted in a NE – SW orientation and we employ a simple two cane vertical shoot position canopy.
Careful monitoring of the ripening process and close proximity to the winery allow for multiple picks across the block so we can achieve the perfect ripeness and blending options. The fruit for Coniglio is hand harvested, then chilled for 24 hours prior to whole bunch pressing the next day.
New and one year old French oak barriques are then filled directly from the press. The juice is then allowed to ferment in barrel with naturally occurring yeasts. Fermentation may take up to four months. Malolactic fermentation is also spontaneous and ‘naturally’ occurring.
The wine spent 15 months in barrel prior to bottling in July 2015.