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Ships within 48 hours · Estimated delivery Aug 15 - Aug 20
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Description
Falconhead Hawke's Bay Viognier 2020Dry style Barrel fermented White apricot Vanilla spice "Fragrant, fruity, floral, ripe and varietal bouquet with aromas of white apricot and peach, baked pear and apple, a touch of white spice and core of pure fruit energy. Warm, generous, fruity, spicy and fleshy textured on the palate. Flavours mirror the nose with an increased intensity, but maintain integrity of variety an spice as the warmth of alcohol grows. A delicious wine perfectly balanced
- Dry style
- Barrel-fermented
- White apricot
- Vanilla spice
"Fragrant, fruity, floral, ripe and varietal bouquet with aromas of white apricot and peach, baked pear and apple, a touch of white spice and core of pure fruit energy. Warm, generous, fruity, spicy and fleshy textured on the palate. Flavours mirror the nose with an increased intensity, but maintain integrity of variety an spice as the warmth of alcohol grows. A delicious wine perfectly balanced now with a long finish. Best drinking from purchase and through 2023" Cameron Douglas, Master Sommelier, Jun 2021
Aromas of ripe apricot, white flowers and a hint of vanilla spice. The palate is freshly textured and layered with complexity. A rich and generous wine, with a long delicious finish. A very aromatic wine with aromas of ripe apricot, white flowers and a hint of vanilla spice. The palate is full, rich and layered with complexity. Flavours of ripe orchard fruits and honeysuckle complemented with a noticeable sweetness, supported by the elevated alcohol results in a beautifully balanced wine with a long delicious finish. This wine is drinking well now but can be cellared for up to 5 years.
The fruit for this wine came entirely from the Tantallon vineyard in the Hawke’s Bay.
The grapes were machine harvested and transported to the Riverview winery where they were pressed with a fraction of the juice going to barrel for fermentation and the remainder being fermented in stainless steel. A variety of yeasts were used, but mainly X16 and VL1. Following maturation in both oak and stainless, the wine was blended and tankered to our Katikati winery for final finishing and bottling.
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