Leading 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.
All whites go in the fridge right? Well, not exactly.
Before you fill the bathtub with ice, or buy a second drinks fridge for your next party consider these temperature tips.
According to Adam, Viognier is like Chardonnay, but more exotic. Like Chardonnay, Viognier is best served at just below room temperature (11-13C). If it’s too cold, the texture, flavour, acid balance and aromas will be masked. If room temperature in your neck of the woods is more than 15C, pop your Viognier in the fridge to chill it slightly, but make sure to get it out of the fridge at least 30 minutes before you plan on serving it.
Like a good Brie or Camembert cheese, straight out of the fridge aromatic whites like Viognier are palatable, but not delicious. If you have patience and time to let it come to room temperature you’ll be rewarded with flavour and aroma.
Try it for yourself, pop a bottle of SubRosa Viognier in the fridge and pour a glass. Take a sip immediately after it comes out of the fridge and then try it again after 10-15 minutes, and again after about 30 minutes. What do you think?
Rosé on a sunny day? Yes please! Adam suggests serving Rosé chilled, but not straight out of the fridge. Give it at least 10-15 minutes to come closer to room temperature so you can enjoy its aroma, flavour and texture. It’s amazing the difference 10-15 minutes makes! Ideal serving temperature for Rosé is 10-12C.
Nebbiolo, like Pinot Noir, should be served at room temperature which is widely considered to be about 14-16C, while Shiraz and Cabernet thrive at a slightly warmer temperatures of 17-19C. On summer days when you are serving Shiraz, don’t let it get too hot or it will lose its complexity for which SubRosa is known.
- Take your favourite white or Rosé out of the fridge at least 15 minutes before serving.
- Store your wine in a cool dark place, not on top of the fridge which is likely to be warmer than many other places in your home.
- Keep wine out of the sun when entertaining outside.