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Family Estates Fernhill Viognier

Viognier is a classic French grape that grows exceptionally well in the river silt soils of our Fernhill Vineyard in the Hawke’s Bay. The rich stone fruit characters in this Babich wine are a hallmark of the variety.

Select Vintage

2014

Grape:

Viognier

Region:

Hawke's Bay

Vineyard:

Fernhill Vineyard

Recommended Food:

This full-bodied wine with nicely balanced acidity is an ideal partner to a wide variety of dishes. Try it with a ham salad, or pan-fried chicken breasts with a mustard/cream sauce.

Recommended Cellaring:

1-4 years

Production Notes:

A small portion of the wine was fermented with French oak, to add weight and complexity to the palate, and the balance in tank with a selection of different yeasts and at different temperatures to add interest - while ensuring that varietal aromas were retained. After a few months on lees the wine was assembled.

Technical Notes:

Alcohol: 14.0%
TA: 4.8g/l
pH: 3.73
Residual Sugar: 2.6 g/l

Tasting Notes:

Gently perfumed, the nose is a subtle blend of apricot, mineral and orange blossom. The palate is rich and intensely flavoured with apricot, sweet citrus, and lemon meringue. A powerful and succulent wine with great length.

Technical

Alcohol:

14.00%

Fermentation:

A portion cool (11C). The balance warmer (17-18C).

Fermentation Vessel:

Stainless steel tanks

Filtration:

Yes

Fining:

Isinglass

Grape:

Viognier

Harvest Analysis:

23.0 Brix; pH 3.58; TA 6.6 g/l

Harvest Dates:

14th March

Harvest Method:

Machine

Malolactic:

No

Maturation:

Extended lees contact

pH:

3.73

Processing:

Crushed & destemmed

Residual Sugar:

2.6 g/l

TA:

4.8 g/l

Vineyard:

Fernhill Vineyard

Year:

2014

Awards

GOLD MEDAL – Easter Show Wine Awards 2015

4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

SILVER MEDAL – Speigelau International Wine Competition 2015

GOLD MEDAL & TROPHY – New Zealand International Wine Show 2015

SILVER MEDAL – International Aromoatic Wine Competition 2015

Reviews

“Bright, light straw-yellow colour with light green hues on edge. This has a fresh, youthfully floral nose with yellow stonefruit and apricot notes, along with subtle, flinty and minerally lees detail adding interest. Dry to taste and medium-full bodied, the palate is elegant in proportion with a fine amalgam of apricots, florals and tropical fruits. The mouthfeel is smooth-flowing and seamlessly rich, with creamy textures enhancing the fruit richness. A fine core with a drying textural line and discreet acidity balances the palate and the wine follows a fine line, carrying through to a long and sustained finish with apricot elements. This is a fine and elegant Viognier with apricotty flavours, a creamy texture and fine linearity.”
4 STARS
-Raymond Chan, www.raymondchanwinereviews.co.nz, Feb 2015

“This estate-grown wine is mouthfilling and dry, with peach, pear and spice flavours, an oily texture, gentle acidity, and good delicacy and depth.”
-Winestate Magazine, Nov/Dec 2015 issue

“The 2014 Family Estates Fernhill Viognier gives textbook honeyed peaches, ripe pears, orange blossom, cinnamon stick and nutmeg notes. Medium-bodied and offering plenty of perfumed peachy flavors, it has a satiny texture and just enough freshness, finishing long.”
-Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016

2013

Region:

Hawke's Bay

Vineyard:

Fernhill

Recommended Food:

This full-bodied wine with nicely balanced acidity is an ideal partner to a wide variety of dishes. Try it with a ham salad, or pan-fried chicken breasts with a mustard/cream sauce.

Recommended Cellaring:

1-4 years

Production Notes:

A small portion of the wine was fermented with French oak, to add weight and complexity to the palate, and the balance in tank with a selection of different yeasts and at different temperatures to add interest - while ensuring that varietal aromas were retained. After a few months on lees the wine was assembled.

Technical Notes:

Alcohol: 13.0%
TA: 7.2g/l
pH: 3.63
Residual Sugar: 4.5g/l

Tasting Notes:

Gently perfumed, the nose is a subtle blend of apricot, mineral and orange blossom. The palate is rich and intensely flavoured with apricot, sweet citrus, and lemon meringue. A powerful and succulent wine with great length.

Technical

Vineyard:

Fernhill

Year:

2013

Awards

SILVER MEDAL – Easter Show Wine Awards 2014

4 STARS – Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014

4 STARS – Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

4 STARS – TiZwine.com, May 2015

4 STARS -Cuisine Magazine, May 2014, Issue #164

Reviews

“Youthful, medium-bodied style with good depth of fresh, crisp stonefruit and spice flavours and a hint of oak.”
-Winestate Magazine, Nov/Dec 2014 issue”

“Bright, light straw-yellow colour with lemony hues, light on rim. This has an elegantly proportioned, slender and finely expressed nose of apricots, orange zest and exotic florals. The aromatics are pure and precise, and unveil subtle herbal and musky elements in the glass. Dry to taste and medium-bodied, the flavours of lifted apricots, exotic orange zest and yellow florals form a softly concentrated amalgam and core. The mouthfeel is suggestive of oiliness and unctuousness and some alcohol drive adds to the richness. Soft acidity enhances the rounded palate core as it flows to a lingering, aromatic finish. This is a very elegant, exotic Viognier with a subtle richness and opulence.”
4 STARS
-Raymond Chan – www.raymondchanwinereviews.co.nz, Sept 2014

“The wine combines attractive fruit flavours of yellow peach, tropical fruit and citrus with subtle savoury notes. It’s ripe and nicely weighted on the palate with excellent focus and delicately pitched acidity, finishing pleasingly dry.”
4 STARS
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

“Hawke’s Bay is home to the country’s best Viogniers (and more of them than any other region in New Zealand) and this full bodied, flavoursome dry white is no exception. It has pronounced flavours of fresh nectarine skin and peach juice with a lovely refreshing acidity adding balance to this wine with its long finish.”
4 STARS
-TiZwine.com, May 2015

“Opening with beautiful apricot, acacia honey, jasmine and pear drop notes, the 2013 Family Estates Fernhill Viognier offers a good amount of spicy honeyed stone fruit flavors in the mouth with a racy acid line cutting through the medium body and oily texture, finishing with a citrus peel lift.”
-Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016

2012

Region:

Hawke's Bay

Vineyard:

Fernhill

Recommended Food:

This full-bodied wine with nicely balanced acidity is an ideal partner to a wide variety of dishes. Try it with a ham salad, or pan-fried chicken breasts with a mustard/cream sauce.

Recommended Cellaring:

1-4 years

Production Notes:

A small portion of the wine was fermented with French oak, to add weight and complexity to the palate, and the balance in tank with a selection of different yeasts and at different temperatures to add interest - while ensuring that varietal aromas were retained. After a few months on lees the wine was assembled.

Technical Notes:

Alcohol: 12.5%
TA: 6.6g/l
pH: 3.61
Residual Sugar: 2.8g/l

Tasting Notes:

The lifted aromas of peach blossom, honey and biscuit lift appealingly from the glass. The entry is an explosion of apricot and succulent white stone fruits, with delicate rose, glazed pear and spice adding to the depth of the mid palate. Fruit sweetness is well balanced with lively acidity and a full oily palate. This is a nicely focused wine and a beautiful example of a Hawke's Bay Viognier.

Technical

Vineyard:

Fernhill

Year:

2012

Awards

SILVER MEDAL -Royal Easter Show Wines Awards, NZ 2013

PURE SILVER MEDAL – Bragato Wines Awards 2013

4 STARS – Cuisine Magazine, May Issue 2013

BEST IN CLASS – Hawke’s Bay A&P Bayleys Wine Awards 2013

Reviews

“Fruit from the company’s ‘Fernhill’ vineyard, stainless-steel fermented to 12.9% alc. and 4.7 g/L rs, the wine aged 4-5 months on lees. Bright, pale straw-yellow colour with slight lemon-green hues, pale on rim. The bouquet is very refined and tight in expression, with clear-cut aromas of exotic tropical fruits, citrus and musk. Dry to taste and medium-light weighted, delicate flavours of citrus zest and apricots build with intensity forming a softly concentrated core. Richness develops adding weight and presence. The flavours flow smoothly with slippery acidity providing liveliness to the clarity, and drive to a softly dense finish of moderately sustained floral and apricotty notes. This Viognier shows purity and clarity and subtly rich and exotic flavours. Match with seafood, poultry and Middle Eastern fare over the next 3+ years.”
-Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2013

“The bouquet shows delicate aromas of citrus, peach, floral and golden apple. It’s lively and fruity on the palate with softness, backed by crisp acidity, finishing nice and juicy.”
-Sam Kim, www.wineorbit.co.nz, April 2013

“The 2012 vintage is medium-bodied, with fresh, peachy and spicy flavours, slightly creamy notes and a rounded finish.”
-Michael Cooper, www.michaelcooper.co.nz

“A rich and creamy textured viognier offering an opulent mouthful of exotic papaya fruit infused with notes of musky spice and soft lemon.”
-Jo Burzynska, Viva – NZ Hearld, 2oth March 2014

“A complex nose of yellow flowers, lanolin and ripe apple. More ripe apple and melon on the palate; moderately complex with controlled alcohol and weight in the mouth.”
-NZ Wine Magazine, Autumn 2014

“The fragrant nose shows golden apple, peach, floral and mixed spice characters, followed by a ripe and generous palate that’s broad and smooth.”
-Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015

2011

Region:

Hawke's Bay

Vineyard:

Fernhill

Recommended Food:

This full-bodied wine with nicely balanced acidity is an ideal partner to a wide variety of dishes. Try it with a ham salad, or pan-fried chicken breasts with a mustard/cream sauce.

Recommended Cellaring:

1-4 years

Production Notes:

A small portion of the wine was fermented with French oak, to add weight and complexity to the palate, and the balance in tank with a selection of different yeasts and at different temperatures to add interest - while ensuring that varietal aromas were retained. After a few months on lees the wine was assembled.

Technical Notes:

Alcohol: 12.5%
TA: 6.6g/l
pH: 3.61
Residual Sugar: 2.8g/l

Tasting Notes:

The lifted aromas of peach blossom, honey and biscuit lift appealingly from the glass. The entry is an explosion of apricot and succulent white stone fruits, with delicate rose, glazed pear and spice adding to the depth of the mid palate. Fruit sweetness is well balanced with lively acidity and a full oily palate. This is a nicely focused wine and a beautiful example of a Hawke's Bay Viogner.

Technical

Vineyard:

Fernhill

Year:

2011

Awards

5 STARS, 18.5/20 -Margaret Harvey MW, Decanter Magazine, UK, July 2012

SILVER MEDAL – Sommelier Wine Awards 2013

SILVER MEDAL – Hawke’s Bay A&P Bayleys Wine Awards 2013

Reviews

“Delicately perfumed wine with floral/honeysuckle and apricot blossom flavours. Pretty wine with attractive purity, a soft texture and pleasantly drying finish.”
-Bob Campbell MW, www.bobswinereviews.com, April, 2012

“Hawke’s Bay grapes producing a wine that is becoming a pleasant alternative to chardonnay or pinot gris, it has peach and apricot flavours with a pleasant creamy wash. Try it with spicy aromatic dishes.”
-John Hawkesby, Canvas Magazine May 2012

“Lovely aromas of stone fruit with hints of apricot, orange peel and spice. Dry, good mid-palate weight with a lovely minerality and a clean, fresh finish. Drink 2012-2014.”
5 STARS
18.5/20
-Margaret Harvey MW, Decanter Magazine, UK, July 2012

“Fresh and lively with peachy, slightly spicy flavours in a fruit-driven style with a crisp, dry finish.”
-Winestate Magazine, Sept/Oct 2012

“The 2011, not oak-aged, is fresh and lively, with peachy, slightly spicy flavours in a fruit-driven style with a crisp, dry finish.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013

“The 2011 Family Estates Fernhill Viognier is scented of apricots, frangipani and allspice with a hint of honeyed peach. Dry, medium bodied and with a great acid line, it is just a little oily and hollow, finishing with medium to long persistence. Drinking now, it should remain fresh to 2015.”
-Lisa Perrotti-Brown, eRobertParker.com #203, Oct 2012

“Once it’s opened with a little aeration, this is fresh and round, with citrus, stone fruit and mineral flavours. ‘Harmonious and well balanced, this has firm body and zing, with a pretty finish,’ said The Plough Inn’s Jenny MacKenzie. Try with pizza.”
SILVER MEDAL
-Sommelier Wine Awards 2013

“Floral, vibrantly fruity wine, slightly lean but with good depth of dry, peachy, slightly spicy flavours and fresh acidity.”
-Winestate Magazine, July 2013

2010

Region:

Hawke's Bay

Vineyard:

Fernhill

Recommended Food:

This full-bodied wine with nicely balanced acidity is an ideal partner to a wide variety of dishes. Try it with a ham salad, or pan-fried chicken breasts with a mustard/cream sauce.

Recommended Cellaring:

1-3 years

Production Notes:

The grapes were picked at our Hawke’s Bay vineyard in mid-April at 24.3 Brix. A small portion of the wine was fermented in old French oak to add weight and complexity to the palate, and the balance in tank with a selection of different yeast and at different temperatures to add interest, while ensuring that varietal aromas were retained. After a few months on lees the wine was assembled.

Technical Notes:

Alcohol: 14.0%
TA: 6.6g/l
pH: 3.71
Residual Sugar: 2.4g/l

Tasting Notes:

This Viognier has an attractive pale straw in colour. It is highly perfumed, lifted and warm, exhibiting the essence of white peach, apricot and orange zest. Some floral aromas are also present. A richly fruited entry, full of apricots, citrus and spice. A focused minerality complements the medium weight. More spice, lime and minerality are delivered on the long finish. A poised, succulent and mouth watering wine.

Technical

Vineyard:

Fernhill

Year:

2010

Awards

SILVER MEDAL -Royal Easter Show Wine Awards 2011

SILVER MEDAL -NZ International Wine Show 2011

SILVER MEDAL -Hawke’s Bay Wine Awards 2011

4.5 STARS, 91 POINTS -Sam Kim, Wine Orbit, Feb 2011

5 STARS, 18.5/20 POINTS -Raymond Chan, www.raymondchandwinereviews.co.nz, April 2011

4 STARS, TOP TIP, CONSUMERS CHOICE AWARD -Tizwine.com, June, 2011

4 STARS -Susan Desjardins, WineCurrent.com, Canada, April, 2012

Reviews

“This is varietaly expressive and very appealing on the nose displaying apricot, floral and pineapple characters. The palate is full and beautifully textured with well pitched acidity providing a refreshing finish. It’s generously flavoured while remaining vibrant and lively.”
91 POINTS
4.5 STARS
-Sam Kim, Wine Orbit, Feb 2011

“Very pale straw colour with green hues, this has a very refined, elegantly perfumed bouquet of apricots, yellow florals and exotic citrus fruit zest, along with herb nuances. Dry on palate, the lush and succulent, apricot, citrus and ginger fruit flavours are balanced by fine acidity and alcohol weight, the wine possessing attractively fine textures. Ripe, sweet fruit nuances feature on the long finish. Match with seafood and Middle Eastern cuisine over the next 2-3 years. Fruit from Fernhill, a small portion fermented in seasoned French oak.”
18.5/20 POINTS
5 STARS
-Raymond Chan, www.raymondchandwinereviews.co.nz, April 2011

“Dry, full-bodied Hawke’s Bay wine, sweet-fruited, with citrusy, slightly peachy flavours showing good depth and some complexity. Very youthful wine, well worth cellaring.”
-Winestate Magazine, July/August 2011

“Mandarin and floral aromas lead to classic viognier flavours of citrus, apricot kernel and stonefruit. Hints of a bit of skin contact during processing give it some extra texture in the mouth and add to the dryness on the finish.”
-Yvonne Lorkin, 5 of the Best, Hawke’s Bay Today, May 2011

“It has a rounded fruity nose and ripe and juicy apricot fruit in the palate. Big and powerful with great length and an ability to age.”
4 STARS
TOP TIP CONSUMERS CHOICE AWARD
-Tizwine.com, June, 2011

“Full-bodied wine with fresh, vibrant peach and apricot flavours, balanced acidity, a slightly creamy texture, and very good focus and depth.”
-Winestate Magazine, Sep/Oct 2011

“The 2010 vintage is a dry, full-bodied Hawke’s Bay wine, sweet-fruited, with fresh, vibrant peach and apricot flavours, balanced acidity, a slightly creamy texture, and very good focus and depth.”
-Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012

“A lovely Viognier offering subtle aromas of stone and tropical fruit with a whiff of sweet spice and floral. Rich, generous fruit flavours provide substantial texture while a mineral character presents. There’s enough appropriate citrus acidity to assure lovely balance. Finishing long and fruity, this is a gutsy wine that’s a great match for lamb curry.”
4 STARS
-Susan Desjardins, WineCurrent.com, Canada, April, 2012

Fernhill viognier