SubRosa 2021 Grampians Viognier

SubRosa 2021 Grampians Viognier

SubRosa Grampians Viognier

Grampians, Victoria


Beautiful aromas of stone fruit. Medium bodied and rich with nice acidity.

  • Halliday Wine Companion, 95 Pts: "A rich, viscous expression of this variety and an excellent one, too. This is a powerful white wine. Grilled stone fruit and wild flings of spice meet toast, butterscotch and quartz. Length, power and dare – this wine has it all. 2023 - 2028. Special Value."

    Huon Hooke, The Real Review, 94 Pts: "Light, bright yellow hue leads into a creamy, talcy, nutty, savoury barrel-fermented style of bouquet, wheaty/mealy and quite complex. The spice/apricot fruit is a little hidden just now. In the mouth, it's intense and medium-full bodied, with richness and roundness typical of this grape. Long, resonating finish. Very good, but it could benefit from another year to tone down the oak."

  • Composition: Viognier

    Vintage: 2021

    Region: Grampians, Victoria

    Winemaker: Adam Louder

    Alcohol Percentage: 14.5

  • The SubRosa 2021 Grampians Viognier was crafted from a small plot of vines nestled in the north easterly section of the Grampians region. Vines planted in 2003 and grown in granite soil at the base of an old volcano. Farmed with organic principles.

  • 100% Grampians Viognier. Fermented and matured for twelve months in French oak. 30% new oak. Contains sulphites. Vegan.

  • Pairs well with friends and seafood, particularly prawns and scallops. It also matches nicely with poultry, and lamb, thanks to its texture and aromatics.

Adam's Notes

I get a lot of pleasure from making Viognier. It's not a varietal common in Australia but it should be, especially in cool climate regions like the Grampians. Sourcing for this year's vintage was a small plot of vines, nestled deep in the north-easterly section of the Grampians region. The growing season was mild and dry, with moderately warm days and cool nights. This meant our Viognier enjoyed a slow and well-paced ripening. The grapes at harvest were of the highest quality, showing plenty of flavour. I wanted to make the most of the innate characteristics of the wine, so I closely managed them through a slow and steady fermentation. I'm excited for you to taste the texture and how it pairs with pretty much any food.

Nancy's Wine Pairing Notes

Adam loves making Viognier because it challenges him. I love it because of it's pairing versatility. The peach and apricot notes go especially well with the spiciness of Asian, a favourite cuisine of ours. I've put together a selection of pairing ideas to bring out the best in our SubRosa Viognier. You're going to love the Apricot Chicken recipe which is an oldie but a goldie from the Family Circle recipe book...

Bottle of SubRosa viognier surrounded by food including avocado, tomatoes and olives.
Bunches of subrosa grampians viognier grapes right after harvest
Bottle of Subrosa Viognier wine placed on the rocks. The vineyard is comprised of rocky soil.
a row of vineyards in the grampians wine region where subrosa wines are crafted

"Peach, citrus blossom, honeycomb, toast, butter. Good acidity and balance. Delicious."

Stefan Sancin

"This is the good stuff. Adam knows what's up."

David Foley

"Luscious to the last sip. Soft and complex."


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