Bodega Garzón Estate Viognier

£16.50 £17.50
  • Bodega Garzón Estate Viognier
  • Bodega Garzón Estate Viognier

Bodega Garzón Estate Viognier

£16.50 £17.50

AVAILABILITY: 15 in stock

Grape Viognier (10% Chardonnay)
Style Dry, White, Medium Bodied, Floral, Stone Fruit, Citrus Fruit, Minerality,
Country Uruguay
Region Maldonado
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Vegan

 

Boasting varietal typicity, Bodega Garzón Estate Viognier has a palate with unctuousness and freshness. Fragrant and peachy aromatics, as well as minerality, combine for an elegant aroma and a full and long finish, giving it a remarkable personality. `De Corte` translates as `blend`. 

About the Producer

Bodega Garzón is a family-owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.

Vineyard and Winery

Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees, rocky soils and granite boulders.

The hand-harvested grapes were fermented in stainless steel tanks at 17ºC for two weeks. The wine then remained in tank for a further three months on lees before blending and bottling.

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