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Viognier bottle

2013

Viognier

Per Bottle
$22.00 $18.00

This product is currently out of stock and unavailable.


$264.00 $216.00

This product is currently out of stock and unavailable.


Viognier is a first-rate companion to food. Match it with spicy Thai cuisine, Chinese and Mexican dishes, medium to strong and salty cheeses, strong flavoured fish, pork and chicken dishes. Try Chinese barbecue pork served over fresh Asian greens and rice or prawn fajitas with spicy avocado and tomato salsa.

Up to 3 years, but is delicious for drinking now.

 
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Vintage Conditions

The lead up to the 2013 vintage saw the most consistent growing season for many years. The spring saw regular rainfall events and mild temperatures. The soil profile was wet after a good winter and the vineyards had a great start with very little disease pressure. There was virtually no rain from mid December until mid March and although the temperatures were higher than average there were very few days over 40 degrees. This meant we could control the amount of water the vines received. By holding off watering until Christmas the vines became balanced without excess vegetative growth and then the judicial use of irrigation after Christmas helped to keep the vines functioning well whist ensuring small healthy grapes, which led to intense full flavoured wines. Both reds and whites were strong this year - one to savour!

Tasting Notes

The origin of the ancient white grape Viognier is unknown, with many believing it was imported to France by the Romans in 281AD. By 1965, due to phylloxera and World War I, Viognier was almost extinct, with only 30 acres in France. Since the late 1970s, its suitability for warm climates has seen plantings grow in France, as well as Italy, Brazil, California and Australia.
Viognier is often blended with other white varietals such as Marsanne and Roussanne. It is also used in the original recipe for the French red wine Côte-Rôtie, which is Shiraz with a seasoning of Viognier, to add perfume and complexity.
Our Viognier has a rich and complex aroma of apricots, spice and floral blossoms. Made in a dry style, with a backbone of acidity, the palate displays honeysuckle, apricot, lychee and tropical fruit sensations, complimented by nutty and complex undertones from barrel fermentation. Viognier requires warm daytime temperatures to develop rich flavours and textures, while our cool Alpine-influenced evenings add freshness and elegance.

Winemaking

To obtain a broad range of characters and add complexity, we harvest Viognier at different levels of ripeness. The earliest batch was picked when the baumé was 12.5, capturing a hint of citrus and lychee while the natural acidity is still evident. The last batch was picked just as the strong apricot, honeysuckle and blossom notes appeared, at 13.5 baumé. A small portion of the riper batches were fermented with natural yeast. 60% of the wine was fermented in premium 3 & 4 year old French puncheons to enhance the rich flavours and add creamy texture.40 % was fremented in stainless steel to retain fresh fruit flavour and structure.

Wine Detail & Analysis

Variety  Viognier
Harvest date  February 2013
Release date  January 2014
Alcohol  12.5%
Oak treatment  60 % in 3 & 4 year old puncheons
Total acid  5.7
pH  3.29
Residual sugar  Dry

Awards

BRONZE 2015 Australian Alternative Varieties Wine Show


Additional Information

Weight 0.75 kg
Dimensions 35 x 10 x 10 cm
Quantity

Per Bottle, Case of 12