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Aroma: Signature apricot blossom, lifted white flowers of honeysuckle and a little musk stick aromas.
Palate: Flavours of apricots deliver oodles of weight and flavour but there is also a green apple brightness bringing an acid line comes to drive the back palate and keep the weight in check. A chalky texture and some oak tannin from barrel maturation carrying the flavour to a long lingering finish.
Tiny yields, this fruit is hand harvested lovingly by only Yarra Yering staff, into the cool room overnight and then whole bunch pressed. Any juice not pressed from the skins is then frozen to be used in the Dry Red Wine No 2 ferment weeks later. The Viognier juice is run off to oak barrels without any clarification for primary fermentation. Largely left alone until bottling after 10 months. Only two barrels are produced.
Varietals: 100% Viognier
Region: Yarra Valley (Gruyere)
Vines: This Viognier is sourced from some of the oldest Viognier vines in the country, planted in 1982. There are three blocks across the vineyard with varying age.
Cellaring: Drinking beautifully at present and will evolve for a further 5 years under suitable cellaring conditions.