FALCONHEAD VIOGNIER 2014

$12.99elsewhere $16.99

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FALCONHEAD VIOGNIER 2014 is available to buy in increments of 1
A delicious and bargain priced Viognier. From the Hawkes Bay - Falconhead is produced by the Wine Portfolio, which previously included the Morton Estate label. The wonderful exotic nose leads you into the soft, rich and flavoursome palate  A portion (35%) is barrel fermented adding a good textural element. This is a genuinely enjoyable wine with or without food, that is different, but not scarily so.
Sue Courtney, wineoftheweek.com (2014 Vintage)
"Spice biscuits, apricot and honeysuckle fill the heady bouquet of this light gold wine and it's wonderfully rich in the palate with the fruit ripe and sweet. There's an elegant aura to the complex & textural taste that has Viognier's classic apricot, spice and orange blossom flavours and it finishes with a silky flow. Partially barrel fermented but there is no obvious oak taste."
4 Stars Michael Cooper (2014 Vintage)
"The 2014 vintage offers top value. Barrel-fermented, it is fragrant, mouthfilling (14.5 per cent alcohol), sweet-fruited and smooth, with generous, peachy, slightly buttery and spicy flavours, soft acidity and a well-rounded finish. A good Chardonnay alternative, it's ready now."
Raymond Chan, October 2015 (2014 Vintage)
"Bright straw-yellow colour with light golden hues, paler edged. The nose is elegantly restrained and slender in expression, showing clear and pure aromas of exotic stonefruits and florals alongside apricots. Dry to taste and medium-full bodied, the flavours of stonefruits and exotic florals form a fine core. The fruit expression is light and shy, but the mouthfeel has vinosity and presence with soft phenolic textures and some alcoholic power. The acidity is softly integrated, and the wine flows with energy and linearity, leading to a light, dry finish of apricots and florals. This is a well-weighted dry Viognier with shy flavours of apricots and florals. Serve with seafood, poultry and pork over the next 3 years. Fruit from the ‘Tantallon’ vineyard, tank fermented with 35% barrel-fermentation to 14.5% alc. and 4.7 g/L RS, the wine aged 12 months in tank and seasoned oak, on lees."


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