In 1997 this vineyard was replanted with Viognier, amongst the first commercial planting of this exotic variety in New Zealand.
A haunting wine with bristling delicacy, buoyed by a noted mineral edge; the poached pear and red capsicum flavors give a spiced and sappy appeal. We consider the aromatic delight of Viognier will enhance and partner foods high in Umami flavors. The fruity aromas of apricot and acacia blossom combine a fullness and luscious satin texture with layers of quenching tannins derived from skin-fermented fruit and salinity from the vineyard’s proximity to the South Pacific Ocean.
In 1984 James and Annie Millton established Millton Vineyards on the banks of the Te Arai River, on the East Coast of the North Island of New Zealand in the wine appellation of Gisborne. It is here in 1871 that early settlers first planted grapevines. Millton is New Zealand’s first organic and second biodynamic wine estate, certified by Bio-Gro and Demeter respectively, and has been cultivated this way since the winery’s founding.
