Technical Details

  • Viognier 96%, Chardonnay 4%
  • McLaren Vale
  • Alcohol: 12.7%
  • TA: 5.6 g/L
  • pH: 3.35
Order Now Download Tasting Note

2008 Shingleback Viognier

 

 "Smells of sweet melons and rosemary and has luscious, mouthfilling varietal flavours."              

Winestate, McLaren Vale & Fleurieu Tasting, July / August 2009

Winemaking

After crushing, the free run juice is drained from the skins and naturally cold settled in tank. The remaining wet skins are added into fermentation with Shiraz to create a complex Shiraz Viognier blend. After cold settling, the free run Viognier juice is racked and undergoes fermentation in both French oak puncheons and tank. Partial wild yeast fermentation and 4 months maturation on lees in barrel and tank adds texture and structure to the finished wine.

Tasting Note

Pale straw in colour. Lime, orange rind and honeysuckle primary aromas are subtly enhanced with a butterscotch oak complexity. Flavours of marmalade and a touch of honey sweetness are balanced with a lingering, zesty lemon acidity. This complex, textured, medium-bodied wine can be enjoyed on its own or with a wide variety of foods.

Awards

  • Bronze medal - 2008 New Zealand International Wine Show, Class 6a
  • Bronze medal - 2008 McLaren Vale Wine Show, Class 5
  • Bronze medal - 2008 Royal Melbourne Wine Show, Class 8
  • Bronze medal - 2008 Royal Hobart Wine Show, Class 30
  • Bronze medal - 2008 Royal Sydney Wine Show, Class 43
  • Bronze medal - 2009 McLaren Vale Wine Show, Class 4

< Back to Shingleback