A blend of 55% Marsanne and 45% Viognier grown in the Gimblett Gravels area, a small sub-region in the Hawkes Bay.
Hand-harvested fruit was whole-bunch pressed and transferred to barrel. The indigenous fermentation took place in a aged French oak barrels but with no new oak component. After ageing on yeast lees in barrel including malolactic fermentation, it was blended and then bottled. Barrel fermentation and lees ageing aids in richness and complexity, however no obvious oak character is sought.
Marsanne and Viognier are the traditional white varieties found in the Rhône Valley of France. Viognier typically provides exotic aromatics of apricot, musk and jasmine and a slippery mouth-feel. Marsanne provides gentle honeysuckle flavours plus structure and tension to balance the obvious fruit of Viognier. The exotic and sensual nature of this wine makes it a great substitute for Chardonnay or Pinot Gris.
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