Terrific winter and spring rains resulted in the growth of big vine canopies, which were more than able to protect the grapes from the spike in heat that occurred in late January. The post January ripening conditions were almost ideal, with lower than average temperatures and no rain whatsoever.
The 2006 Shiraz Viognier was traditionally made in open fermenters, finishing fermentation in a mixture of old and new French and American oak. Both Shiraz and Viognier were picked at the same time with the Shiraz at approximately 14.5 degrees Baumé and the Viognier at about 14 degrees Baumé. Shiraz and Viognier were then co-fermented, leaving the final blend at about 93% Shiraz and 7% Viognier.
Colour: deep dark red with bright purple edges. On the nose, spice and black pepper, dark red fruits and a whiff of violets. The palate, as befits the wine’s McLaren Vale provenance, is full and even, balanced between rich red fruit and chocolate with a liquorish finish. More than the sum of its parts, the 2006 Shiraz Viognier is a balanced wine with a wonderful perfume, richness, length and persistence.
|Picking Date||Shiraz: : 16th March 2006, 25th March 2006 and 28th March 2006 Viognier: 21st February 2006|
|Bottling Date||6th June 2007|
- Australian Financial Review 'What to Drink' Tim White April 2008
- Wine Business Magazine Top 100 Wines April 2008
- Taste Food and Wine Tyson Stelzer and Matthew Jukes 2008