Flavours of apricot, nashi pear, yellow peach, ginger, musk, cumquat and zingy marmalade. The palate is velvety smooth and balanced, with lingering and delicious delicious stone fruit flavours. We love this variety dearly for it's generosity of flavours, richness and palate weight, and it's ability to entice red wine drinkers over to the white side!

Margaret River. It is blend of viognier grapes from 2 regions, Margaret River 86% Geographe 14%

This wine is made quite simply, to produce a wine that has big bold flavours, with a finely tuned acidity level to balance the richer, riper flavours, to give the wine a lovely elegance. It's dry and packed with layers of different flavours, and has a velvety textured mouthfeel which comes from 8 months maturing in older large oak barrels before being bottled.

"Little Miss V" is this wine's nickname in the winery! Viognier is a rather temperamental variety to grow and manage in the vineyard, and it's a tough variety to work out when to pick it due to it's uneven ripening and the fact that it's characteristic flavours come when the grapes are quite rip and the sugar level is high. It requires a delicate balancing act of getting the balance right between it's ripeness level, flavour and not too high an alcohol level. Despite the challenges in getting it into the bottle, it is a fantastically complex and flavoursome wine, and one which has to be the best food and wine pairing wine that we make. So, at the end of the day, Viognier ticks all of the right boxes with us.

Similar to our Chardonnay in some ways, our Viognier a creamy, medium bodied mouthfeel, so the recommendation is to pair with dishes of similar texture. It is a wine which also pairs exceptionally well with dishes with spicy heat to them, curries, coconut thai based dishes, dishes with chilliUsing our wine sensory garden affinity beds as inspiration, flavours pairings are orange blossom, sage, thyme, marjoram, fennel, carrots, lentils, sweet peppers, corn, pumpkin, pear, ginger, chillies, finger limes, apricots, peaches, lychee, and rhubarb