Viognier Bridge Pa Vineyard
The fruit was grown on a vineyard situated just off of Maraekakaho Road in the heart of the Bridge Pa Wine Growing District of Hawkes Bay. Hawkes Bay lies on the east coast of the North Island and consistently enjoys more sunlight hours and dry weather than the whole of New Zealand. The fruit was cropped specifically to make a 100% Viognier with only one bunch per shoot, giving great intensity. The fruit was machine-harvested just before a brief rain spell in mid March in the perfect window of clean, crisp fruit with optimal ripeness and intense floral notes crucial to Viognier.
The fruit and juice sat for 8 hours on skins in the shade allowing for skin contact and extraction of key phenolics needed to make great Viognier while still maintaining its delicate fruit character. After pressing, the free run and light press juice was put to tank and chilled to settle out the heavy solids. The rest of the juice was sent to a separate tank to be fermented on its own. The free run/light press portion was fermented with an organic, selected yeast and maintained at a temperature from 14 to 16 degrees Celsius. The rest was fermented with an aromatic yeast, and then a select portion was sent to barrel to soften for 2 months. After protein and cold stabilization, the finished wine was pad filtered and bottled under screw cap to maintain its excellent freshness and floral aromas.
A potpourri of lifted floral and tropical notes. Island fruits dominated by passionfruit, lychee, honeysuckle and white flowers. The attack is juicy and viscous yet clean, with bright citrus blossom that carries the wine to a crescendo almost rising in the back palate with an invigorating, light spice and crisp finish. 600 cases produced.
Farming: grown sustainably and certified. Transitioning to no herbicides, fungicides or pesticides.
About the Producer
Decibel Wines are Daniel Brennan’s vision to create minimal intervention wines using classic practices, natural wines with a community based attitude.
Daniel was born in New York. He grew up in Philadelphia, where his parents own a pub named McCrossen’s Tavern. After going to college at the Catholic University of America in Washington DC and studying International Politics and Philosophy, he took off with a rock band and toured the US as their manager. After six years, he went back to the family business, fell in love with New Zealand wines and took winemaking classes at UC Davis. Following the spirit of his great grandfather Miguel Rodolico, a barrel cooper and winemaker who traveled from Sicily to America in search of inspiration, Daniel left for New Zealand in 2007. He produced his first vintage of Decibel in 2010 and received great mentoring at Paritua under winemaker Jason Stent.
Farming/vinification practices: all the wines are sustainably grown and certified. However, each vineyard has its own story and some are moving toward organic and biodynamic practices. All the wines are vegan.
Dan Brennan: ‘Time makes the wine’ and time makes a wine career