Colour: deep dark red with bright purple edges. The nose shows lifted floral and blossom notes with red fruits, as well as fresh liquorice, spice and hints of fresh meat. A tight, middle-weight palate is perfectly balanced and set to grow and develop over time.
Vintage 2007 marked the culmination of a record drought in McLaren Vale (and indeed the rest of Australia) which resulted in tiny crops, from unexpectedly healthy vines. Whites in particular kept their basal leaves far longer than was expected which protected fruit from sunburn. Vintage 2007 started (and finished) approximately one month early and fruit is characterised by good acid retention, power AND elegance……altogether an unusual but excellent vintage. Both red and white wines have amazing potential.
The 2007 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 95% Shiraz and 5% Viognier.
Picking Date: Shiraz: 20th, 21st Feb and 6th and 13 March 2007 Viognier 21st February 2006
pH Level: 3.43
Total Acidity: 7.15g/L
Bottling Date: 17th September 2008