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There's a lovely honeysuckle quality to the orchard fruit in this.
The Viognier was harvested by hand, fermented in small stainless steel tanks and old French oak barrels. The aromatic delight of Viognier is enhanced by partnering with foods high in Umami flavours, which also give a perceived impression of 'saltiness'. A fine thread of residual sweetness intensifies the overall appeal as an aperitif with aged white cheeses.
Gold Medal - Soil Association Organic Food Awards 2013 (2011 vintage)
'A biodynamic Viognier from one of New Zealand's first Viognier vineyards, planted in 1997. Cooling ocean breezes give elegance and intensity to the sweet apricot fruit and partial oak fermentation adds to the creamy, Condrieu-like richness. Yum, as we say when we're getting a bit technical.' 91 points, The Wine Gang (2011 vintage)
'Superlative, organic, biodynamic Viognier from New Zealand's Gisborne region. Richly aromatic, with fantastic intermingling flavours of peaches, apricots, honey, spice and smoke. Wonderfully complex and sophisticated; drink with white meats or prime fish.' Terry Kirby, The Independent on Sunday, October 2013 (2011 vintage)
'Fleshy, soft and forward in its appeal, it's a medium-dry style (7 grams/litre residual sugar) with very gentle acidity and concentrated, peachy, faintly honeyed flavours, showing comsiderable complexity. Full of personality, it's delicious young.' ****4 Stars - Michael Coopers Buyers Guide 2013 (2011 vintage)
Silver Medal at the 2012 International Wine Challenge (2010 vintage)
'Svelte, lovely and inspiring with its suggestion of varietal perfume, an acidic backbone, a touch of creamy oak and inherent poise. Gold medal!' Anne Krebiehl, Harpers Wine and Spirit August 2012 (2010 vintage)
'Rich, scented Viognier from a long established organic and biodynamic producer in Gisborne on New Zealand's North Island; this has that extra-intense dimension that biodynamic wines seem to possess. One for balmy summer evenings' Recommended in The Guardian by Fiona Beckett - July 2012 (2010 vintage)
James and Annie Millton established The Millton Vineyards in 1984. Located within kilometres of the South Pacific ocean Gisborne enjoys a temperate maritime climate with warm summers cooled by the afternoon sea breeze, misty autumns and mild winters. As biodynamic producers they incorporate the use of special herbal preparations and teas along with a deep understanding of the complex cosmic rhythms which affect their daily activities. James and Annie are committed to leaving the land in an improved state for future generations.
'These wines are not just superb by Gisborne standards, they are among New Zealand's best.' Jamie Goode, 2013
We're still working on some ideas for our 'Goes Well With' combinations, these things take time, but we're having fun experimenting! If you've got suggestions of your own, or have particularly enjoyed a wine or other drink with a particular meal, or food combination then we would love to hear from you at email@example.com