SubRosa 2022 Grampians Viognier
Grampians, Victoria
$48
Beautiful aromas of mango and apricot with hints of honeysuckle, ginger and sweet pepper. Medium bodied and rich with nice acidity, mid-palate texture and long elegant finish.
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Campbell Mattinson, Halliday Wine Companion, 95 Pts: "It spends 12 months in French oak (15% new), which occasionally sets off alarm bells, but in this case, it was astute winemaking. The fruit has more than enough intensity to match, and when added to the texture afforded by the oak, we have a wine that is quite something. This wine is neat, and, yet, this wine is dramatic. It's soft, powerful, stone-fruited and lengthy, its flourish of spice notes putting on quite a show."
Stuart Knox, The Real Review, 93 Pts: "Light straw-yellow colour. Apricot, turmeric spice and vanilla flower aromas. A full style: rich stone fruits are well balanced by a melange of exotic oak spices all bound by fine acidity and a brush of peach skin phenolics. Great length and all the power still focuses into a detailed finish. More to be enjoyed with food than alone."
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Composition: Viognier
Vintage: 2022
Region: Grampians, Victoria
Winemaker: Adam Louder
Alcohol Percentage: 13.5
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SubRosa Viognier is a very versatile wine. It can be paired with seafood including prawns and scallops along with poultry, and lamb, thanks to its texture and aromatics.
Adam's Notes
My passion to craft Australian Viognier continues. Sourcing for the 2022 vintage was a small plot of vines planted in 2003. The vineyard is at the base of an old volcano, deep in a north-easterly part of the Grampians region. It was a cool spring and a mild summer, ideal conditions for a slow ripening and a low yield. Harvest happened in March and I was really pleased with the high quality of the grapes. To let the true characteristics of the Viognier shine through I naturally fermented and matured it for 12 months in French oak. It was another great year and I'm happy to share it with you.
Nancy's Wine Pairing Notes
As soon as I tasted the 2022 my mind starting racing to pairing ideas. It was spectacular with my mum's Grilled Barramundi and Butter Parsley Sauce. Adam liked it with the Roasted Lamb Rack. I love a tropical pairing with a Viognier, so my choice was scallop ceviche with mango and avocado. For an inspiring list of pairings, check out our guide to Viognier pairing article.
"Just wow. Watch out Condrieu, this Grampians number would match some of the greats."
"Luscious to the last sip. Soft and complex."