We have grown the grapes for this wine in our Odyssey Creek Vineyard at Chapman Hill in the heart of the Whicher Range. Chapman Hill’s cool to mild climate provides ideal conditions for great Viognier to be grown. The gravelly loam soils and rocky ironstone terrain delivers distinctively varietal Viognier that is unique to the area.
Viognier is a challenge to grow, as it is not a very vigorous variety, and as it’s flavour develops late in the season, it can be a little tricky deciding when to pick, as the decision has to be made when the rich full apricot flavours are present, the tannins are ripe, and the grapes haven’t lost too much of their natural acidity.
We handpick this block, and crush and gently press through a basket press at our winery, a few hours later. The juice is fermented in tank at cooler temperatures to preserve the ripe apricot, fragrant musk and ginger flavours characteristic of the variety.
The wine remained on yeast lees for 18 months, with 30% being matured in French oak barrels for that time.
Our 2013 Viognier is a wine of great intensity and opulence. Aromas of fresh apricot, ginger, musk, white peach and pear, are mixed with powerful lingering flavours of pineapple, and marmalade on the palate. The maturation time in barrels and on yeast lees has given the wine extra complexity and a mouth filling, creamy texture. A crisp acidity level, balances a fine elegant tannin structure.
Vegetables, fruit & herbs which match well:
Fig, lemon thyme, Jerusalem artichoke, cilantro, carrots, sweet onion, sweet peppers, corn, pumpkin, pear, marjoram, ginger, chillies, lemon, lychee, rhubarb
Thai chicken and vegetable dishes; Indian curry dishes – butter chicken, Tandoori chicken; Thai beef salad; seafood – grilled or steamed fish fillets marinated in ginger, lemon and black pepper; prawns accompanied by spicy mayonnaise, or cocktail sauce; chilli mussels; roast pork shoulder with coriander and fennel seeds.
No reviews as yet to be released.