2016 Viognier

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Sourced from the T&L vineyard block 1 (1999, Yarra Yering clone) and the original Viognier plantings at Clonakilla (now 30 years old). Two thirds whole bunch pressed, the remainder given 24 hours skin contact prior to pressing. A natural ferment in predominantly 600L demi-muids. 11 months in wood.
13.5% Alc/Vol


Estate-grown 17yo (Yarra Yering clone planted '99) and 30yo (the original plantings) vines, two-thirds whole bunch-pressed, the remainder given 24 hours skin contact prior to pressing, wild-fermented in predominantly 600l demi-muids, matured for 11 months in oak.

The vinification is a triumph

It not only avoids oily phenolics, it gives the wine real texture and structure, yet doesn't obliterate varietal character. If there were more viogniers like this I might change my view its sole purpose should be co-fermentation with shiraz.

James Halliday

Straw-yellow in colour. Plenty of punch, plenty of spice.

Viognier a’go’go

Turns fine and more towards elegance on the finish but the power and personality of the palate does not fade quickly.

Campbell Mattinson