Winery De la TerreViognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Viognier of Winery De la Terre in the region of North Island often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of citrus fruit, floral.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery De la Terre matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of breton galette with buckwheat flour, pizza of the south west : duck breast, roquefort or squid with garlic and parsley.
Details and technical informations about Winery De la Terre's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Winery De la Terre are 2014, 0
Informations about the Winery De la Terre
The Winery De la Terre is one of of the world's greatest estates. It offers 28 wines for sale in the of Hawke's Bay to come and discover on site or to buy online.
The wine region of Hawke's Bay
Reference for great New Zealand reds, warm maritime climate (2,200 h of sun). Bordeaux blends on Gimblett Gravels: round, fruity Merlot (plum, ripe cherry), firm Cabernet Sauvignon (blackcurrant, cedar), perfumed Cabernet Franc. Signature northern-Rhône-style Syrah: peppery and floral (violet, blackberry, black olive), fine tannins. Structured, mineral Chardonnay.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
