2009 Church Road Reserve Viognier

Apr 04, 2011 2 Replies

This bottle came to us hand delivered by our favorite union boss in New Zeaand so how could we refuse it? Tonight was a semi special night, our last weekend as empty nesters (youngest comes home for 6 weeks next Saturday) Beverly cooked shrimp lo mein and I thought Viognier.



When I first cracked it open I noted the peachy notes and a bit of ??? petrol but not like Riesling petrol. Wine was medium bodies and a tad cool. As it opened and warmed it got better, but to be honest it wasn't untill we sat down to dinner that the wine exploded. This is a wine that was born for ginger and garlic! I could do with a tad more acidity but the flovors in the wine developed geometrically to the addition of food and the floral notes really melded withthe spice.



I had read that this was a good sipper, i would disagree, it is a great wine for spicier Asian, though I would hold the line at curry- Curry needs Riesling or demi sec Vouvray. Joseph Coulter J&B Journeys

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"Joseph Coulter" wrote ........

Yes, we "champagne socialists" do not take "no!" for an answer!!!!!!!

Glad you enjoyed this, Joe.

A couple years back I took a bottle of Villa Maria Single Vineyard Viognier to the UK to the surprise John Tavener and his fellow Solihull surgical sippers; they were astouded that a Viognier of this standard could eminate from NZ.

Yes, NZ is renowned for Sauvignon Blanc; however, tiny amounts of absolute top quality Viognier (some "noble" styles are simply beautiful), Pinot Gris, Gewürztraminer, Grüner Veltliner and Chenin Blanc are made and available to those usually willing to purchase direct from the winery.

| > When I first cracked it open I noted the peachy notes and a bit of ??? | > petrol but not like Riesling petrol. Wine was medium bodies and a tad | > cool. As it opened and warmed it got better, but to be honest it | > wasn't untill we sat down to dinner that the wine exploded. This is a | > wine that was born for ginger and garlic! I could do with a tad more | > acidity but the flovors in the wine developed geometrically to the | > addition of food and the floral notes really melded withthe spice. | >

| > I had read that this was a good sipper, i would disagree, it is a | > great wine for spicier Asian, though I would hold the line at curry- | > Curry needs Riesling or demi sec Vouvray. | | Glad you enjoyed this, Joe. | | A couple years back I took a bottle of Villa Maria Single Vineyard Viognier | to the UK to the surprise John Tavener and his fellow Solihull surgical | sippers; they were astouded that a Viognier of this standard could eminate | from NZ. | | Yes, NZ is renowned for Sauvignon Blanc; however, tiny amounts of absolute | top quality Viognier (some "noble" styles are simply beautiful), Pinot Gris, | Gewürztraminer, Grüner Veltliner and Chenin Blanc are made and available to | those usually willing to purchase direct from the winery. | | -- | | st.helier | |

And a number of wineries are adding a drop or two of viognier to syrah bottlings. The results IMHO are in many examples outstanding. The floral lift on the nose, and palate fruity tones added are just great for me.

greybeard

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