Small Blessings Viognier 2016
Released: February 2018
Bouquet: Lightly oxidative, nutty, with a core of stone fruit and honey.
Palate: A rounded attack leads to nut and lees flavours which are supported by stone fruit through the mid-palate and a persistent finish of wax and honey.
Food Pairing: Hard, sharp cheeses and cured meats – meat and cheese boards would pair perfectly!
Cases Remaining Online
The 2016 growing season jumped off to a fast start, and it was all the vineyard teams could do to keep up with the rapidly growing vines. Thankfully, the season steadied with a cooler than usual July, which allowed for a longer hang time on the grapes to allow the flavours to develop while maintaining acidity in the fruit.
This is a unique wine as it was fermented and aged in a clay egg which was lined with beeswax. The oxidative nature of the clay was partially offset by the beeswax lining, helping to create a wine with a slight oxidative character, but which still allows the fruit profile to show through. The egg shape also helps to maintain convection currents in the wine, acting to continuously circulate the lees which gave the wine its rich mouthfeel.