I get a lot of pleasure from making Viognier. It’s not a varietal common in Australia but it should be, especially in cool climate regions like the Grampians. Sourcing for this year’s vintage was a small plot of vines, nestled deep in the north-easterly section of the Grampians region. The growing season was mild and dry, with moderately warm days and cool nights. This meant our Viognier enjoyed a slow and well-paced ripening. The grapes at harvest were of the highest quality, showing plenty of flavour. I wanted to make the most of the innate characteristics of the wine, so I closely managed them through a slow and steady fermentation. I’m excited for you to taste the texture and how it pairs with pretty much any food.
$48.00
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