Winery Saint ClairEstate Selection Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Estate Selection Viognier of Winery Saint Clair in the region of North Island often reveals types of flavors of tree fruit, tropical fruit.
Food and wine pairings with Estate Selection Viognier
Pairings that work perfectly with Estate Selection Viognier
Original food and wine pairings with Estate Selection Viognier
The Estate Selection Viognier of Winery Saint Clair matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of quick beef bourguignon, duck legs with confit potatoes or flying with the wind of the seas.
Details and technical informations about Winery Saint Clair's Estate Selection 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 Estate Selection Viognier from Winery Saint Clair are 2018, 0
Informations about the Winery Saint Clair
The Winery Saint Clair is one of of the world's great estates. It offers 131 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
