2018 SubRosa Grampians Viognier rated #1 Viognier in Australia

SubRosa 2018 Grampians ViognierLeading independent wine writer Huon Hooke has rated the 2018 SubRosa Grampians Viognier #1 in Australia. He awarded the wine 94 points along with Top Value and Top Rank for The Real Review in April 2020.

SubRosa winemaker Adam Louder appreciates the accolade for the little known variety in Australia.

“Viognier is a great white variety for red wine wine drinkers. It’s more full-bodied and has complexity that evolves over time,” said Adam.

SubRosa prides itself on making delicious wines that are value for money, and it’s wonderful to see reviewers like James Halliday, Huon Hooke and Mike Bennie recognise this.

Viognier is a very versatile wine, it can be paired with white meat, seafood and with even lamb.

Huon Hooke, The Real Review, April 2020:

Medium yellow, bright colour, with a complex and expressive aroma of spiced honey and poached stone-fruits, the oak component evident in the spiciness of the palate as well. There is richness and body, texture and fruit, but also delicacy and refinement. The varietal character is well in evidence but not overpowering. A superb viognier, the finish long and elegant.

In 2019, SubRosa was awarded a Real Review Certificate of Excellence and named in the Top Wineries for Australia.

A complete list of the top 20 Australian Viognier’s (2018 vintage) is available at The Real Review.

Buy SubRosa 2018 Grampians Viognier here.

Find Nancy’s recipe for Chicken Pesto Pasta paired with SubRosa Grampians Viognier here.

Want to know what temperature to serve your Viognier? Find out here.

The Real Review The Real Review SubRosa Grampians ViognierThe Real Review silver ribbonThe Real Review Top ValueThe Real Review Top Rank

Chicken pesto pasta paired with SubRosa Viognier

Basil Pesto Viognier Basil. It’s all about the basil.

I fondly remember visiting a dear friend of Adam’s in Switzerland in 2018 and every night we harvested basil from his window sill as he prepared dinner for us. It inspired me.

After a struggle (too much water, not enough water, too much sun etc.), I got my own basil crop this summer. And it was a bumper!

Now I’m not normally a pesto fan, but with an abundance of basil I thought why not!

Alice Waters The Art of Simple Food I searched our plethora of recipe books for a pesto recipe and settled on Alice Waters’ The Art of Simple Food. A gem I picked up while living in San Francisco after dining at her Chez Panisse restaurant in Berkeley, California. Alice Waters is a champion of local sustainable agriculture and is known for pioneering California cuisine using locally grown organic ingredients.

Here’s my variation of Alice Waters’ Pesto.

Pesto ingredients:
2 bunches of basil to yield 2 lightly packed cups
2 garlic cloves, salt
1/2 cup pine nuts lightly toasted
1/2 cup grated Parmesan cheese
1/2 a cup good quality olive oil (I use Red Rock olives‘ extra virgin olive oil from the Grampians)
4 x chicken thighs
500gms fusilli pasta (I like the spirals as the pesto sticks to them nicely)

Method:
Using a food processor, blitz basil, garlic and toasted pine nuts before adding Parmesan. Pour in the olive oil as you blitz and season to taste.

Now you have the pesto, it’s easy.

Cook the pasta.

Dice the chicken in bite-size pieces and pan fry in oil. Add the pesto and stir through. Add the cooked pasta a spoon at a time until you have the desired pasta/sauce consistency!

Extra Parmesan to serve. We also like to serve garlic bread!

We enjoy our SubRosa Viognier with this dish. Adam says that the weight of our Viognier works well with the chicken and the Parmesan and pine nuts in the pesto.

Taste-tested on a winemaker, grandfather and two growing boys.

Enjoy!

Nancy

Winemaker tip: don’t burn the pine nuts!