Past Vintages

Technical Details

SOLD OUT

"It's a lovely wine, elegant in parts and leaning towards buxom in others. all I can advise is grab a 6 pack. 94 points & very good value at $18.00."

Tony Keys, Key Review of Wine #60, March 2014

"Lemon and lanolin on the nose, with grassy notes. Opens to show stone fruit, orange peel and clove. The palate is full of ripe fruit in a generous, creamy style (probably aided by a degree of barrel fermentation). Having said that, there is good acidity and apricot kernel astringency that adds substance to the finish. Powerful, but precise, this is an excellent effort. 17.3"

Fine Wine Club, Reviewed January 10th 2014

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 fermented in tank. Fermentation with multiple strains of yeast and 4 months on lees adds texture and structure to the finished wine.

Tasting Note

Pale straw in colour. Primary aromas of marmalade, lemon sherbet and orange blossom lift from the glass. The complex aromas flow through to the palate and linger, along with an enticing minerality. This textured, medium-full bodied wine can be enjoyed on its own or with a wide variety of food, including spicier Asian dishes.

Awards:

• Top Gold medal— 2013 Royal Adelaide Wine Show, class 16
• Silver medal— 2013 International Wine & Spirit Competition, UK
• Bronze medal - 2014 Sydney Royal Wine Show, class 6
• Bronze medal— 2013 NZ International Wine Show, class 6a
• Bronze medal—2013 Perth Royal Wine Show, class 21
• Bronze medal - 2013 Australian Alternative Varieties Wine Show