Pask Small Batch Gimblett Gravels Hawke's Bay Viognier 2020

Pask Small Batch Gimblett Gravels Hawke's Bay Viognier 2020"Perfect viognier typicity present here with apricot flesh and stone, white florals and almonds on the nose and through the palate. The soft and opulent palate is weighty, rich and wonderfully textural while remaining youthful and vibrant thanks to the taut acid present" Cuisine Magazine "A lovely bouquet of white flowers and white apricots, apple and spice. As the wine touches the palate varietal flavours of apricot and buttercup, spices and mineral

"Perfect viognier typicity present here with apricot flesh and stone, white florals and almonds on the nose and through the palate. The soft and opulent palate is weighty, rich and wonderfully textural while remaining youthful and vibrant thanks to the taut acid present" Cuisine Magazine

"A lovely bouquet of white flowers and white apricots, apple and spice. As the wine touches the palate varietal flavours of apricot and buttercup, spices and mineral begun to unfold, the alcohol carrying these across the palate and acidity locking them in place. Nice weight and satin textures with a gently warm finish. Great on its own or with moderately weight seafood and bird dishes. Best from day of purchase through 2027" Cameron Douglas, Master Sommelier

A lovely wine with complex aromatics, combining white florals, ripe apricots and just a smidgen of boxwood. The palate is luscious, soft and creamy with rich texture and silky apricot, sneaky spice and delicate touch of vanilla bean. The finish is clean and fresh with a natural fresh acidity.

After a spring with few frost events, the new year brought with it the long, hot summer days and cool nights that Hawke’s Bay is known for. February saw no rainfall with very drying conditions in the lead up to harvest. Early ripening meant picking began at the start of March. An excellent vintage all round now paying dividends in the winery.

Sourced from our Gimblett Gravels vineyard our Viognier was harvested, gently pressed then 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 mouthfeel, texture and viscosity.