Our iconic Viognier, featured in Michel Bettane’s ‘World Greatest Wines’ is a heady, explosive treasure with aromas of apricot, peach and tropical flowers. Full-bodied with significant weight and texture, finely balanced by acidity that provides a remarkable backbone to the wine. The pinnacle of handcrafted perfection.
Viognier is a fickle grape variety with unpredictable yields and should be picked only when fully ripe (physiological ripeness). When picked too early, the grapes fail to develop the full extent of its stunning aromas. When picked too late or in hot climates, the grapes produce wine that is oily and lacks perfume. Our warm sandy soils and cool Marlborough nights bring out the full potential of its aromatics. 2019 was another perfect growing season with a long Indian summer and together with our low yield philosophy, we picked outstanding, healthy and extremely flavourful berries for a Viognier to weave its magic spell.
Hans' Winemaking Comments+
'I left the destemmed and crushed berries on the skins for an extended time to extract the superb flavours. Then gently pressed and transferred in 500 litre French oak puncheons for a natural (wild yeast) fermentation until there was no sugar left. Its fine lees has been regularly stirred during the first six months, assisting to its remarkable silkiness, complexity and depth. The wine had 18 month in the barrel and 10 month in the bottle to mature and flourish to a nectar of great enjoyment. No cold stabilization. Unfined and only lightly filtrated to retain the amazing aromas. Naturally beautiful…'
Deep in colour. Head-spinningly rich, gold-brocade-shimmering quince and apricot fruit on the nose with an undertow of sweet spice and honeysuckle. A show stopping bouquet and explosion dripping with honey and exotic fruit with a tantalizing and teasing fresh acidity. The rich mouthfeel leads to a sumptuous and long lingering finish with finesse. Tasted Dec 2021.
|Soil||Shallow (<45 cm) well drained sandy, gravelly soil developed from stony alluvium.|
|Planting Density||5,500 vines/ha|
|Residual Sugar||<0.75 g/l|
|Ageing Potential||7 years, but amazing in its youth|
Food Matching Suggestions+
Can stand up to very flavourful dishes, e.g. Asian cuisine. Great with seafood and white meat (chicken, veal etc.).
“The full and exotic 2019 Viognier is opulently aromatic, brimming with peaches, ginger, roses and cream. Mouthfilling and intriguingly textured, not only due to the variety but also the handling, which includes some skin contact, wild fermentation in puncheons and extended time on fine lees (a whopping 18 months). However, it's not blowsy and hits just 13% alcohol, reminding us that we are in the cool Marlborough region. This remains one of my favorite cuvées from Hans Herzog year after year, and this is perhaps the best I've had yet, with weight, intensity and length. Drink in its first five years to make the most of its aromatics.” Rebecca Gibb
“Intense, creamy-textured viognier with tree fruits, apricot, peach, ginger, vanilla, mixed spice and citrus supported by mellow acidity and fine, ripe, peppery tannins. A complex wine that makes a bold statement.” Bob Campbell
“Certified organic, the 2019 vintage (5*) was hand-harvested from mature, estate-grown vines on the north side of the Wairau Valley, and fermented and matured for 18 months in French oak puncheons. Golden, with a fragrant, nutty bouquet, it is full-bodied, with concentrated stonefruit flavours, showing very good complexity, and a dry, rounded finish. Showing strong personality, it's drinking well now.”