VINEYARD
The low-yielding vines were planted in 2004 on limestone, high on the western side of Te Mata, the iconic landmark of Hawke’s Bay.

WINEMAKING
Handpicked, whole bunch pressed, barrel fermented.

10% natural ferment in new French oak barriques
90% in older French oak
100% malolactic fermentation
15 months lees maturation

13.9% alc/vol

Wine reviews:

Cam Douglas – Master Sommelier

Excellent, 94 points

“Fragrant, floral, ripe and fruity bouquet, the classic aromatics of Viognier are showcased with scents and flavours of yellow flowers and apricots, there’s a gentle spice quality linked to the florals then a dry stone mineral quality. On the palate too there’s a fine phenolic texture stretching mouthfeel throughout the palate accentuated by acidity and a satin-cream touch. Well made with decent length and finish. Best drinking from day of purchase through 2027+”

Sam Kim – Wine Orbit

5/5 STARS ⭐⭐⭐⭐⭐

95 points

“Richly fruited and gorgeously expressed, the bouquet shows ripe apricot, mango, vanilla, cashew, and subtle spice aromas, leading to a wonderfully weighted palate offering plush texture backed by beautifully pitched acidity. Splendidly flavoursome and highly enjoyable. At its best: now to 2030”

WINEMAKER – Alwyn Corban

Alwyn is a 4th generation New Zealand winemaker following in the footsteps of his father, great uncles and great grandfather.

He gained his formal qualifications from the University of California (Davis) before returning for his first vintage as a Hawke’s Bay winemaker in 1978.

Today he and his son Abraham produce & market their wines under the AC brand.