Bush honey, apricot, spicy orange zest, lemonade and elderflower fragrances burst from this aromatic wine. We used French acacia and oak large format barrels to age the wine, which has contributed excellent flavour, and the time in barrel has allowed for lovely phenolic integration. The juicy fruit and balanced, fresh palate has been refined by blending in a touch of Marsanne. She’s known to be a soft- hearted golden girl with unwavering backbone. Never one to be content in the background, she is quick witted and overflowing with personality.


Carrying on the previous theme of the last few years, 2019 saw another load of happy staff foot squish a portion of the hand harvested Viognier, whilst the remaining fruit was delicately whole bunch pressed. We really like the textural element foot stomping and macerating brings to the finished wine. The pressed juice was run to a concrete egg, and French acacia and oak barrels for fermentation. The wine was then rested on lees for five months before bottling. This wine has turned into a delicious, complex number with multiple layers, and is perfectly expressive of the vintage and site upon which it was grown.


Goat cheese tortellini with smoky bacon lardons and parmesan.


Crafted from a selection of small blocks located at the Western end of Waiheke Island, Viognier thrives in our warm Maritime climate. The grapes were hand harvested when flavours peaked inside the small window of optimum ripeness that occurs with this variety. Our vineyard management is sustainable and environmentally friendly. 

WinemakerChloe Somerset

VarietyViognier, Marsanne


RegionWaiheke Island



Fermentation/AgingFermented and aged in French acacia and oak barrels

Cellaring PotentialEnjoyable upon release, this wine will also reward cellaring til 2023.