Tasting Notes


The grapes are estate grown on 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.

What’s Different About our Viognier:

The grapes were handpicked and crushed at our winery into an open topped fermenter for an extended period of skin contact to extract more flavours and tannins from the grape skins. A few hours later, the must was pressed through our basket press, then chilled. The cloudy juice was racked a couple of days later, including the lighter solids for ferment. The juice was fermented through to dryness using a wild yeast and cultured yeast combination, and holding the temperature around 14.5 to 15.5oC to preserve the ripe apricot, fragrant musk and ginger flavours characteristic of the variety.

Halfway through ferment, the ferment was transferred into older French oak barrels, a 500L puncheon and 300L hogshead. The wine fermented through to dryness in barrels, and was lightly sulphured once dry. Similar to our Sauvignon Blanc and Chardonnay, the Viognier remained on it’s yeast lees for 12 months with the lees being stirring as required until bottling.

Our 2016 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.

Food Matching

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

Food Suggestions:

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.

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