This relatively rare variety has been planted at Dry River for 12 years. Our first wine was 2006 and the subsequent wines have oscillated in style and palate balance. For the past two years we have been very consistent in producing a wine with lovely balance that marries alcohol with low residual sugar. This we think is related to vine age; by having reached maturity, their ability to exploit the micro environment is complete, and the vines are now getting on with the task of producing wonderful fruit that is both high in flavour and with excellent phenolic balance.
Light, lively and golden in the glass. The nose is redolent of lifted spice including coriander, star anise and perhaps a suggestion of aniseed. A synthesis of apricot kernel, peach and apple also make a proportionate contribution. On the palate, texture plays a large part in the tasting experience with Viognier. A generous viscosity blankets the palate and cloaks the structural elements of this wine. Underlying soft acidity, along with ripe phenolics, check the opulence and heighten the aromatic intensity. Viognier can perform well in a good cellar.