Out of stock
95 points, James Halliday
Crafted with Grampians Viognier. Naturally fermented and matured for nine months in French oak.
Only 80 dozen. No fining. Contains sulphites.
SOLD OUT: Hand-picked bunches held in the press for 2 hours for phenolic extraction, cool, wild ferment in barrel, 9 months on gross lees with stirring, 80 dozen made. Great label design. A remarkable achievement: full flavour on a medium to full-bodied palate without any oily phenolics.
Tasted : March 2019
Drink by: 2025
Reviewed: 1 August 2019
Slick texture but keeps things fresh and the finish is surprisingly tight, saline and peppery, at once. Has plenty of pear and apricot going on, but never teeters into nectar or overt, instead, tight and heightened with light nutty-woody spice. It’s awesome. Complex, highly drinkable, should also cellar well.
Tasted : November 2018
Alcohol : 13.5%
Closure : Screwcap
Drink : 2018 – 2022
Reviewed: 26 November 2018
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2018 SubRosa Grampians Viognier rated #1 Viognier in Australia