The Shiraz Viognier blend is well-established in Australia and particularly the Canberra District where it has acquired legendary status. And rightfully so. It seems an unlikely pairing—a red and white grape—but it is in fact a perfect match with Viognier increasing the fragrance and complexity of the final wine.
After purchasing the property in 2014, Stephanie and Ben were delighted to find established Viognier vines and several distinct blocks of Shiraz thriving in the ancient granite based volcanic soils. This is their third Shiraz Viognier vintage.
Climatic conditions during the 2017 vintage posed some challenges but with careful vineyard management the vintage ended up being outstanding. The wettest spring in 16 years encouraged strong leaf growth and provided good soil moisture which helped the vines through record daytime temperatures and prolonged heatwaves in summer. Rain in autumn caused some delays to harvest which occurred in late March. We selected our furthest western block of Shiraz for this blend due to the fruit’s intense flavour.
A cold soak prior to fermentation and the inclusion of 30% whole bunches in the ferment ensured maximum colour and flavour extraction. Co-fermented with 4% viognier (also grown at the Vintner’s vineyard). The wine was plunged daily by hand to extract maximum flavour and colour from the skins. The grapes were pressed in our stainless steel basket press to a mixture of old and new French oak barrels and allowed to mature for 12 months.
A powerful nose of rose petals and vanilla. Blackberries and cherries on the palate with fine tannins and a touch of pepper and spice. A lingering soft silky finish. Elegant and refined.
Serve with beef, barbequed meats and vegetables, mushroom risotto or rich tomato based pasta dishes.
Cellar for 10-20 years.