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Obsidian Newsletter


Viognier

Obsidian Viognier 2012

★ ★ ★ ★ 1/2 (4 1/2 Stars)

Estate- grown at Onetangi, the 2012 is fresh and youthful, but already enjoyable. Weighty and fleshy, it is peachy, dry and gently oak-influenced, with slightly buttery, biscuity and creamy notes adding complexity. Drink now or cellar

Michael Cooper, Michael Cooper's 2014 Buyer's Guide to NZ Wine

Obsidian Viognier 2011

★ ★ ★ ★ ★ (5 Stars)

“It's beautifully fragrant with peach, mango, citrus and floral characters. The palate is succulent and nicely weighted with rich texture and an expansive finish. A lovely expression of the variety showing fruit purity as well as velvety mouthfeel. What a pity, only 900 bottles are available.”

Sam Kim, Wine Orbit, Issue 20 2012.

★ ★ ★ ★ 1/2 (4 1/2 Stars)

“Still unfolding, this very fresh, full-bodied wines was estate-grown at Onetangi and matured in a 50/50 split of tanks and older French oak casks. Creamy-textured and vibrantly fruity, with strong, ripe, peachy flavours to the fore, gently seasonned with biscuity oak, it shows excellent complexity and richness. Worth cellaring to mid-2013+.”

Michael Cooper, Winestate Magazine, Nov/Dec 2012.

Obsidian Viognier 2010

★ ★ ★ ★ ★ (5 Stars - 93/100 points)

“This is an outstanding Viognier displaying classic aromas of apricot, mango and floral notes together with a touch of vanilla. The palate is equally engaging and gorgeous with silky texture and superb mid palate weight, leading to a delicious, succulent finish. At its best: now to 2016.”

Sam Kim, Wine Orbit, Oct 2011

★ ★ ★ ★ 1/2 (4 1/2 Stars)

“Grown on the 'north face' of the estate at Onetangi, the 2010 vintage was fermented in seasoned French oak casks. Generous, soft and dry, with peachy, slightly buttery and toasty aromas and flavours, it is very concentrated and harmonious, with excellent texture and richness. Best drinking mid-2012+.”

Michael Cooper, Michael Cooper's Buyer's Guide to NZ Wines 2012.

★ ★ ★ ★ (4 Stars)

“Bright, very pale straw yellow with some green hues to the colour, pale on edge. The bouquet is rich and decadent with soft, full aromas of creamy exotic stonefruits, nuts, herbs and vanilla. Dry, powerful and with plenty of alcoholic warmth, this is densely concentrated with creamy peach and ripe apricot flavours, with butternut, nectarines and herbs notes, on a soft-textured, low acid, near unctuous palate. A little heat comes through on the finish. Up-front, weighty and powerful, this creamy textured, exotic wine will match rich seafood, poultry and pork dishes over the next 3-4 years .”

Raymond Chan, Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, October 2011

Obsidian Viognier 2009

★ ★ ★ ★ (4 Stars)
Winestate Magazine, Recent Releases, 2010

Obsidian Viognier 2008

★ ★ ★ ★ (4 Stars) and Top 5 in Cuisine

“Cabernet isle (aka Waiheke) shows it can be Viognier-friendly with this aromatically stunning wine. Apricot and ginger notes ping out from the dense palate. Serve it with a seafood laksa.”

Cuisine Magazine, May 2009

★ ★ ★ ★ (4 Stars)

“Apricot kernel and spring flowers are the dominant flavours in this racy Viognier. Nice fruit purity and good acidity make this a great food wine. Subtle nuances of brioche and a suggestion of oak add extra interest to this classy wine.”

Bob Campbell MW, www.bobswiinereviews.com, July 2009

★ ★ ★ ★ (4 Stars)

“It’s a youthful wine with generous ripe stone-fruit flavours, gently seasoned with toasty oak. Fleshy, with good complexity and a rounded finish, it's still unfolding; drink mid 2010+”

Michael Cooper’s Buyer’s Guide to NZ Wines 2010