Viognier Workshop paving the way for varietal growth in New Zealand

10 June, 2009

Is Viognier the white virgin of Pinot Noir?

This was the question put forward by guest international speaker Tim Kirk at the second Viognier Workshop held in Gisborne on May 29th.

Over 90 wine critics, media, wine judges, growers and winemakers attended workshop where a selection of New Zealand, Australian and French Viognier and viognier blends were tasted and assessed by a panel of leading Australasian Viognier experts, including Louisa Rose, Yalumba and Tim Kirk, Clonakilla Wines.
The workshop was sponsored by Corbans Viticulture, Wines of Gisborne and New Zealand Wine Growers.

Three tastings highlighted the potential and versatility of Viognier in New Zealand. The line up included a vertical tasting of 2006, 2007 and 2008 New Zealand Viognier, and the wines, as per the inaugural workshop showed exceptionally well against its international counterparts.

Louisa Rose, winemaker for Yalumba commented on the strong position New Zealand has to further grow and promote this variety. ”Collectively there were some great ideas discussed; hopefully the excitement generated on the day can be harnessed going forward for the good of the variety and industry. The workshop brought the key players of the NZ industry to do what the wine industry does best – to learn from each other.  The whole picture of the variety was discussed, from the growing to the making and most importantly the market and marketing” commented Rose.

 A pivotal discussion point was the major challenge that New Zealand producers face to further promote this variety, given the relative youthfulness of this variety. Cameron Douglas and Australasia’s first Master Sommelier urged the need for a three tiered approach to promote Viognier to restaurants: for collective education, promotion and food matching programme to form the foundation for future Viognier growth. “Restaurants have to ensure they have at least five Viogniers on the wine list of which three must be from that region. There needs to be critical mass to and these wineries must have continuity of supply to the trade”, he commented.

The consistency in quality of New Zealand Viognier, supports the belief that Viognier has a bright future and is not dubbed “ the new Pinot Gris”.

Summarising as MC for the workshop, John Hancock said importantly “Our next move needs to be education on the variety by industry to hospitality, those front of house staff and management need to know viognier exists. Producers need to take a cooperative approach to marketing with those gate keepers. Then it would be a matter of generating further demand with promotion to the general consumer.”