Viognier (pronounced Vee-on-yay) is a rare French variety which until recently was grown only in small appellations of northern Rhone, namely Cote Rotie where it is blended with Shiraz to give an aromatic lift and softening effect to the red wine produced and Condrieu and Chateau Grillet which produce some of the rarest and most exquisite white wines available.
In its native environment the Viognier vine is difficult, yielding small crops often with uneven ripening. Perhaps because of the rarity, the mystique, the challenge, Viognier has captured the imagination of winemakers and has had much publicity in Australia in recent times.
In this wine we have used skin contact to encourage phenolic extraction and maturation on yeast lees with regular stirring. In combination these techniques produce a creamy and noticeably textural wine. This varietal is always best drunk with food and an open mind.
AROMA: Attractive and varietal aroma of apricot, orange blossom, star jasmine, pear and peach yoghurt, with hints of lemon rind and passionfruit.
PALATE: A full flavoured wine with sweet fruit that displays flavours of ripe pear, almond, fresh apricot, grapefruit, fig and ripe nectarine. The wine is rich and textural with noticeable grip and spice. Best served around 10 degrees Celsius for maximum varietal expression and to fully appreciate the mouthfeel of this unique variety.