About the wine
Barrel-fermented Viognier that takes aroma, flavour, and sheer scrumptiousness into Condrieu territory
- Mike was the genius behind the iconic Jackson Estate for 10 years, where he was head winemaker. A magnet for awards and Parker Points, his bold, fruity Sauvignons go gangbusters with Angels.
- But as a side hobby he loves going toe to toe with the world’s best, making spectacular parcels of what he calls his ‘desert island’ wines - this is one of those beauties...
- A barrel-fermented Viognier that takes aroma, flavour, and sheer scrumptiousness into Condrieu territory. Ripe yellow citrus and stonefruit with floral lift and white spice - broad and textured with great energy, this is not one to miss!
- This is 1/3 from Mike’s special project, lavished with oodles of care and attention. Made from low-yield vines, barrel fermented using wild yeasts, it’s more expensive to make, and you can taste it.
Best before
Drink now to 2023
Serving advice
Serve lightly chilled at 10-12°C
Food match
white fleshed meat / pork
Contains sulphites
Always check the label
New Zealand
Marlborough
Viognier
Crisp White
13.5% ABV
75cl
Wine profile
Meet the winemaker - Mike Paterson
- Mike used to be the Head Winemaker at one of New Zealand's finest, most prestigious Sauvignon Blanc wineries.
- He loved the job, but he also loved the idea of fulfilling his life-long dream of going it alone. Only problem was, the financial equation was "beyond scary" (as Mike put it!)
- We funded Mike to go it alone on one tiny, simple, lovely condition: he makes you some absolute stunners in the wine department. With your backing, he’s been able to make some of the most consistently high-rated Sauvignons in the whole of New Zealand. Kudos to you.
Ratings
211,108
Followers
23,723
