2011 Churton Viognier Marlborough, New Zealand

2011 Churton Viognier Marlborough, New Zealand

Product: 12299
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2011 Churton Viognier Marlborough, New Zealand

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Description

We were struck by the amazing quality of the first vintage of viognier from Churton and the 2011 is a brilliant follow up. Some peachy notes on the nose laced with violets, make for fine and distinguished aromatics. Medium bodied and with a charming graceful finish. Best to drink this young to make the most of the wonderful bouquet.
Jasper Morris MW, Buyer

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Critics reviews

Wine Advocate
The 2011 Viognier is made with 50% of the blend fermented in large French oak demi-muids and aged on light lees for 10 months. It is scented of warm apricots and apple tart with touches of nutmeg and honeysuckle. Dry, medium to full-bodied, with a good amount of ripe stone fruit flavor and crisp acid, it has a satiny texture and a long finish.
Lisa Perrotti-Brown - eRobertParker.com #203 Oct 2012 Read more

About this WINE

Churton Wines

Churton Wines

Churton is a small Marlborough winery, owned and operated by Sam and Mandy Weaver. Churton has been exporting its wine since 1997. Their winemaking is focused on producing Sauvignon Blanc and Pinot Noir that combines the renowned flavour and aromatic intensity of Marlborough fruit with the finesse and complexity characteristic of fine European wines. Smaller parcels of Viogner and Petit Manseng have been added to the vineyard, the plan of which resembles a side of beef (and the various plots reflect this with memorable titles like skirt, loin and rump). 

Sam has had a distinguished and varied career in the wine trade, not least his early job working in the Basingstoke cellars of Berry Bros. and Rudd! Since moving to New Zealand he established himself first as a winemaking consultant and then proprietor of Churton which takes its name from Sam’s Shropshire birthplace, known more formally as Church Pulverbatch.

Read the blog on the Churton winery.

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Viognier

Viognier

A white grape variety originating in the Northern Rhône and which in the last ten years has been increasingly planted in the Southern Rhône and the Languedoc.

It is a poor-yielding grape that is notoriously fickle to grow, being susceptible to a whole gamut of pests and diseases. Crucially it must be picked at optimum ripeness - if harvested too early and under-ripe the resulting wine can be thin, dilute and unbalanced, while if picked too late then the wine will lack the grape's distinctive peach and honeysuckle aroma. It is most successfully grown in the tiny appellations of Château-Grillet and Condrieu where it thrives on the distinctive arzelle granite-rich soils. It is also grown in Côte Rôtie where it lends aromatic richness to the wines when blended with Syrah.

Viognier has been on the charge in the Southern Rhône and the Languedoc throughout the 1990s and is now a key component of many white Côtes du Rhône. In Languedoc and Rousillon it is increasingly being bottled unblended and with notable success with richly fragrant wines redolent of overripe apricots and peaches and selling at a fraction of the price of their Northern Rhône cousins.

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