Awards 90 James Suckling (2019)

Sustainability Natural Fermentation t

Sourced from two vineyards in the Eden Valley. Whole bunches, pressed straight to a combination of mostly used and new barrels. Un-innocculated ferments, no MLF, and bottled after a short ageing on yeast lees. It’s not the old fashioned ‘apricots on steroids’ style that has given this exotic variety a bad name.
"I really think Viognier has a great point of difference in that it combines all the good features of other Australian white wines. For example, it has good palate weight like Chardonnay or Semillon, a great acid structure like Riesling, lifted aromatics like Sauvignon Blanc. I was smitten with this varietal quite some time ago. It started when I was at Yalumba, where I saw the steady rise of quality of this alluring variety under the guidance of a couple of the best winemakers in the country. Then, spending time in the Northern Rhone Valley further convinced me of its suitability to the cooler regions of this country." - Tim Smith