Viognier, a rich Rhône Valley white, was almost extinct 30 years ago. New-world winemakers rescued it and today it thrives in Australia and New Zealand, especially Gisborne. Pronounced vee-on-yay it’s boldly flavoured and has been described as 'Chardonnay on steroids'.
Viognier’s fragrant apricot and honeysuckle characters mean it can be oaked or unoaked. It has a silky texture and it goes beautifully with pork, chicken and Moroccan-spiced food.