Wairau River Reserve Viognier
Our Viognier (“Vee-own-yay”) is a full-bodied white wine grown in our Angler vineyard. We hand harvest the grapes and gently press the juice into French barriques for fermentation to give texture and weight. A creamy, rich layered wine, the apricot and honeysuckle aromas means it loves roast chicken and pork, if you love to brood over bolder white wines like Chardonnay, Viognier is definitely something you should try!LEARN MORE
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Picking began earlier than normal in the middle of March and concluded in the first week of April, this has resulted in clean elegant wines, that show great concentration and poise from a challenging vintage.
Flowering commenced in the first week of December. During this period the region experienced higher than average rainfall limiting the potential yields. January and February were some of the warmest months on record culminating in one of the earliest harvests seen. Picking began in the first week of March and concluded in the first week of April, allowing us to make some very smart wines.
Viognier is a dream with creamy style cheeses like a triple cream Brie, but can also work nicely with more piquant cheeses. Gorgonzola is a good example, with a mix of creamy and sharp flavours. The round and fruity perfume aromas are a great pairing, no quince paste required!
Try serving Viognier with your next curry or dhal dish. From Beef Rendang to Butter Chicken to Red Duck Curry, Viognier has the aromatic complexity and body to pair beautifully with spicy and savoury sauces. Beyond that, it will make a great companion to Pad Thai or a Moroccan Tagine, and will partner well with any dish featuring ginger.
The trick to pairing foods with Viognier wine is to be aware of its delicate floral notes and medium acidity.