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On the nose this wine exhibits a complex array of aromas including Jasmine, orange marmalade, citrus peel, honey, cooked pineapple, stewed apple and a hint of passionfruit. On the palate the high residual sugar level contributes to a rich, viscous texture with flavours of pear, apricot and toffee apple. The sweetness is evident as would be expected but this is balanced by firm acidity. There is a great length to the finish.
“Currently delicious, the 2016 vintage is hard to beat as a sweet, drink-young charmer. Made from Viognier, it is a light yellow/green, fragrant wine, with vibrant, peachy, honeyed flavours, sweet (140 grams/litre of residual sugar), rich and oily-textured. Fine value.”
“Holy toffee apples Batman! A tangalicious sweet treat… Apricot, nectarine, honeysuckle and caramelised luxury is what’ll greet you in every sip.”
Yvonne Lorkin, Dish Magazine
The late harvested component of this wine is all Viognier from Tantallon vineyard. The fruit was allowed to hang on the vine until considerable shrivelling had occurred. There was no botrytis involved in the desiccation process. The grapes were hand harvested and transported to the Riverview winery where they were pressed and the resulting juice was fermented in stainless steel using Zymaflore ST™ yeast. This yeast strain was isolated in Sauternes and is known for being resistant to high sugar concentrations. Fermentation took place over several months. The wine was then transported to Katikati winery for finishing. In order to achieve a balanced wine, a proportion of normally-harvested wine was blended in – some Viognier (also from Tantallon) and a little Gewurztraminer from Campbell Brook vineyard.