2013 Viognier

GISBORNE GARAGISTE WINE COMPANY    
 VIOgNIER 2013

VITICULTURE

The fruit for this wine was sourced from a premium block in the warm Ormond sub- region of Gisborne.  The vines are tended  to have  excellent fruit exposure which allowed the grapes to reach optimal maturity and express true varietal character.

HARVEST DETAILS

The grapes were harvested in superb condition from a standout vintage on the 29th March and quickly transported  to the winery for processing. The fruit  showed ripe varietal characters with a broad acid structure.

Sugar (o Bx)
Titratable Acidity
pH
23.8
5.16 g/L
3.71

WINEMAKING NOTES

Made from selected batches and vinted by Garagiste’s Russell Walsh at the Indevin Winery in Gisborne. On arrival the grapes were crushed straight to press with the resulting free run juice clarified and then fermented using wild indigenous yeast. A mix small and large format seasoned French oak was used for ferment and maturation. Following 100% malolactic fermentation, the wine underwent regular battonage over its ten-month maturation before final blending and bottling.

TASTING NOTES

Light yellow in colour. The nose shows lifted white peach and floral apricot notes with an intriguing character reminiscent of kiwi pavlova. The palate shows generous ripe fruit and spice along with a pleasing salty character often exhibited in Gisborne Viognier. This  creates a finely textured wine ideally enjoyed with food.

WINE ANALYSIS

Alcohol
Titratable Acidity
pH
Residual sugar
14.0%
3.77 g/L
4.17
5.4 g/L

FOOD MATCH

Viognier is perhaps the the most versatile of wines when it comes to matching with food. It pairs particularly well with pork and spicy Asian inspired dishes, but its nutty structure and velvety mouth-filling richness is also a fine match for delicately cooked fish.