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The Wingwalker Viognier 2013

Alpha Domus

Vintage conditions:
The spring of 2012 saw some cold frosty nights that were managed with our frost protection systems. Budburst and early shoot growth was unaffected by these frosts and progressed normally. Once the full growing season got underway, the vines showed even growth with even flowering. Fruitset was excellent in most varieties and as a result, high yields were expected. Fruit thinning was undertaken across the majority of the vineyard with added attention paid to our top end fruit. We experienced Hawkes Bay's driest summer in 50 years with settled hot, dry conditions. The exceptional summer gave us the ideal ripening conditions for all varieties. This vintage is defined by clean, mature fruit that shows excellent varietal characteristics and concentration.


Viognier (100%)

The grapes for this wine were sourced from our estate vineyard. In 2013, the vines were 7 years old and all cane pruned. With the high vigour of this variety and large laterals, this allows us to keep an open canopy and moderate crop load. Shoot thinning and crop reductions are part of our normal vineyard practice. A light leaf pluck is performed pre bunch closure.

Technical Winemaking Details:
We use a number of techniques to create this wine. Machine harvested grapes were pressed to tank and a portion of the grapes crushed to the drainer and given 48 hours skin contact prior to pressing. The tanks were then cold settled and the clear juice racked off after 48 hours. Fermentation took place in barrel at temperatures between 15 and 18ºC. We use a selection of new (20%), 1 and 2 year old French and European oak barriques using a variety of yeast types and some indigenous fermentation. The fermentation took approximately 3 to ferment to just off-dry. Lees stirring took place for several months after vintage to increase palate weight and roundness. The barrels were blended and received a light fining, cold stabilisation and filtration prior to bottling.

A lively aroma of rose petal, spiced apricot, feijoa, lemongrass and fennel. Barrel fermentation and yeast lees stirring contributes creamy vanilla and toasted brioche characters.

Sweet fruit is supported by a creamy texture. Peach, poached pear and mandarin essence integrate with ginger, nougat and sweet yeasty notes. This is a well balanced wine with fresh acidity and a lingering sweet fruit finish.

The lively fresh characters of this wine may be enjoyed when the wine is young however some cellaring will result in a more rounded wine.

Great summer drinking with seafood, white meats and spicy dishes. Serve lightly chilled (12º- 14ºC).

Alcohol 14.5%
pH 3.53
Titratable Acid 6.15
RS 3.0 g/l
Harvest Dates: 27 March 2013