Pask Small Batch Gimblett Gravels Hawke's Bay Viognier 2018
- Dry style
- French oak
- White peach
- Apricot
Pale gold colour with green hues. Floral aromas with rich white peach and apricot notes. Rich palate with nectarine and apricot, textural mid palate and structured finish. A well balanced wine with weight and freshness.
A warm start to the season with high temperatures in January. High humidity in February led to above average rainfall through late February and March. A challenging but ultimately rewarding vintage.
Viognier was fermented in a mixture of stainless steel and oak barriques at cooler temperature to maintain freshness and fruit expression. The wine was transferred to oak puncheons at the completion of fermentation and kept in contact with the yeast lees. Regular stirring of the lees enhanced texture and viscosity.
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Pask Small Batch Gimblett Gravels Hawke's Bay Viognier 2018
Pask Small Batch Gimblett Gravels Hawke's Bay Viognier 2018
- Dry style
- French oak
- White peach
- Apricot
Pale gold colour with green hues. Floral aromas with rich white peach and apricot notes. Rich palate with nectarine and apricot, textural mid palate and structured finish. A well balanced wine with weight and freshness.
A warm start to the season with high temperatures in January. High humidity in February led to above average rainfall through late February and March. A challenging but ultimately rewarding vintage.
Viognier was fermented in a mixture of stainless steel and oak barriques at cooler temperature to maintain freshness and fruit expression. The wine was transferred to oak puncheons at the completion of fermentation and kept in contact with the yeast lees. Regular stirring of the lees enhanced texture and viscosity.
Original: $89.88
-65%$89.88
$31.46Product Information
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Shipping & Returns
Shipping & Returns
Description
- Dry style
- French oak
- White peach
- Apricot
Pale gold colour with green hues. Floral aromas with rich white peach and apricot notes. Rich palate with nectarine and apricot, textural mid palate and structured finish. A well balanced wine with weight and freshness.
A warm start to the season with high temperatures in January. High humidity in February led to above average rainfall through late February and March. A challenging but ultimately rewarding vintage.
Viognier was fermented in a mixture of stainless steel and oak barriques at cooler temperature to maintain freshness and fruit expression. The wine was transferred to oak puncheons at the completion of fermentation and kept in contact with the yeast lees. Regular stirring of the lees enhanced texture and viscosity.
