(2013) Fermented in oak barrels with natural yeasts, but only around 12% of the barrels are new. It has a lovely Brazil nut aroma and fine creamy character and plenty of vibrant, punchy orange and lime. Delicious wine, such gorgeous vibrancy punching through the oak, pristine, singing and vivacious and model stuff.

(2011) I'm a big fan of the biodynamic wines from James Milton's Gisborne vineyard. This Viognier has a hefty 14% ABV and was partially aged in older oak barrels. The nose is lusciously honeyed and peachy, with a touch of toffee and savoury honeysuckle character. On the palate it floods across the tongue, the slick, almost oily texture filled with almost meaty flavours, the savoury density adding to that impression, though really sweet-toned, apricot and peach fruit asserts on the mid-palate. Wow, this is a big wine, but it never overbalances as a core of tight, white fruit and mineral acidity is always part of the picture, giving more savour and bite into a long, nutty finish. Quite something.