Goose Bay Tasting Notes

Goose Bay Viognier

This second release of Goose Bay Viognier is made from 20 year old vines. Most of the grapes for production of this wine came from an older Marlborough vineyard located on heavier soil. The vineyard is unirrigated and low cropping. One of the later ripening varieties in New Zealand it has the chance to ripen in cooler weather providing full flavoured grapes.

Vintage Conditions:

The early growing season was cool but summer turned warm and long with a prolonged, cool, dry harvest. These conditions and slow ripening resulted in ripe tropical fruit flavours with good acid balance.
The grapes were hand harvested at over 24 brix to allow the full flavours of Viognier to show themselves.

Harvest Date:

Late April 2009

Vinification:

The grapes were destemmed, lightly crushed, pressed and the juice allowed to settle overnight. The juice was flash pasturized and fermentation took place at cool temperatures on new French oak. Aging on oak was limited to retain the fresh, crisp characters. The wine was not allowed to undergo malolactic fermentation.

Bottling Date:

Feb. 2010

Alcohol:

13.2

pH:

3.36

Acid:

6.6g/l

Residual Sugar:

3.6g/l

Colour:

Brilliant straw yellow

Bouquet:

Lemons, floral and a hint of dried apricots.

Palate:

Lemon with more dried apricot. Very good balance of oak, acid and delicate fruit.

Packaging:

12 x 750ml. Diam cork closure