This strongly varietal wine is inspired by the rich and generous style of Condrieu, and offers rich lifted aromatics and a complex textural palate. This Viognier wine is an excellent match for a wide spectrum of flavours, from traditional French cuisine through to modern Southeast Asian dishes.
Viognier 2019
$55.00
Tasting Notes
Colour: Pale gold
Aroma: Intense varietal aromas of poached pear, custard apple, and yellow stone fruit are complimented by exotic florals and sweet spices (vanilla pod, fennel, cinnamon and nutmeg). An intriguing lift of soft coriander seed, beeswax and marzipan betray the influence of skin- and lees- contact to develop savoury contrasts and improve complexity.
Palate: Medium-bodied and textured, with layers of ripe yellow stone fruit, soft tropical fruits and sweet spice. Rich fruit characters are well-balanced with subtle phenolics, from early lees contact and barrel-ageing, and hints of natural acidity in produce stylistic restraint. A gloriously long and textured finish makes this a wine one to enjoy in its exotic youth or over several years.
Closure: Diam
Technical Notes
Our Viognier vines are planted in a single block with rows facing north and sloping slightly to the northwest. The planting comprised 1.6 acres of vines grown from cuttings taken from Yarra Yering. These ultra-low yielding vines cropped at 1.2 tonne per acre. With the warm and dry conditions in 2019, we hand-picked the Viognier when it offered intense flavour and bright natural acidity. Whole bunches were lightly crushed and allowed to soak for approximately one hour. This brief skin and stalk contact provided essential structural and aromatic complexity. After basket pressing, the juice was settled for several days and then inoculated with cultured yeast in tank. Clarified juice was transferred by gravity to complete fermentation in two- and three-year-old French barriques and one puncheon. The wine was matured on lees with light stirring and spontaneous MLF to develop sensory complexity. After 12-months in barrel, the wine was racked off lees via gravity, and stabilised with light bentonite fining and filtration prior to bottling (DIAM closure).
