Our Reserve range is crafted with hand-picked fruit from our superior Hawkes Bay vineyards. The winemaking style is to achieve a distinct, unique flavour with a layered structure, set to impress for those special moments. Pair with your favourite dishes and enjoy in good company.Enquire Now
On the nose this wine exhibits a complex array of aromas including orange blossom, stewed pear, dried apricot and marzipan. 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.
"The classy 2016 vintage is already difficult to resist. Made from Viognier, it is a golden, honey-sweet beauty (200 grams/litre of residual sugar), strongly botrytis-influenced, with lively acidity, an oily texture, and lush, peachy, honeyed flavours."
Michael Cooper’s Buyers Guide
The 2016 vintage can be summarised as being a very dry season. Warm temperatures in the second half of the season meant the total Growing Degree days for the season finished well above average and fruit across all varieties reached full maturity.
This enabled the grapes to be picked based on flavour profiles. The Viognier grapes for this wine were allowed to hang on the vine until they were well shrivelled. The fruit was hand harvested and inoculated with PDM yeast. Due to the very high sugar content, fermentation proceeded very slowly and took several months. The yeast stopped at a relatively modest alcohol. A small amount of Gewurztraminer was blended into the wine to raise the alcohol and to provide an aromatic lift. 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 Gewurztraminer from Campbell Brook vineyard was blended in. The wine was bottled on 14th July 2017 in 375mL flint flutes.