The Shiraz Viognier blend is well-established in Australia and particularly the Canberra District where it has acquired almost legendary status. 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 winery and vineyard formerly known as Yass Valley Wines in 2014, Stephanie and Ben were delighted to find established Shiraz and Viognier vines thriving in the ancient granite based volcanic soils. This is their second Shiraz Viognier vintage.
Weather conditions across the 2015-16 growing season certainly kept us on our toes. A wet and cold winter led into a very warm spring and the warmest October on record. These conditions encouraged fast vine growth and were perfect for flowering and fruit set. A dry spell in December was broken by the wettest January since 1995 which increased soil moisture and reduced the need for supplementary irrigation. However, rain is not always a blessing for grapegrowers, particularly close to harvest as it can bring with it the risk of disease. Thankfully the extreme temperatures and heatwaves burnt off any fungal spores. The warmest Autumn on record followed which sped up ripening and saw intense berry and plum fruit flavours develop. A cold soak prior to fermentation and the inclusion of whole bunches in the ferment ensured maximum colour and flavour extraction. Co‑fermented with 3% viognier (also grown at the Vintner’s vineyard). The wine was then pressed to a mixture of old and new French oak and allowed to mature for 12 months.
An elegant and robust wine with dark rich fruits, fine tannins and a touch of spice. Wonderfully fragrant and a lingering silky smooth finish. Complex, powerful and delicious.
pork, beef and all barbequed meats, mushroom risotto or rich tomato based pasta.