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.
