This fourth vintage of our Shiraz Viognier shows trademark McLaren Vale characters of ripe dark fruit. There is a hint of cedar which tips a nod to the small amount of new French oak we use, a whiff of steak tartare and finally some fruit blossom lingers, gently reminding us of the small amount of Viognier that the Shiraz was fermented with. The wine has a full, even and fresh palate and a medium body.
Average winter rains were followed by a very cool and dry late January/ February, resulting in very healthy vines with big canopies and intensely varietal fruit which held their acidity extraordinarily well during the March hot spell.
The 2008 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.
Max Allen’s Top Drops in Cleanfood Organic Magazine
‘Consistent producer, one of the best in the region; good value, ripe-tasting Chardonnay Viognier blend, bold and vibrant Shiraz Viognier and rich Cabernet from ACO-certified organic vineyards’
- Big Red Wine Book 2010 Campbell Mattinson and Gary Walsh
Picking Date: Shiraz 3rd, 5th, 6th, 10th, 12th, 12th March 2008 Viognier 5th March 200
pH Level: 3.49
Total Acidity: 6.10 g/L
Bottling Date: 18th June 2009