A zippy, fresh dry style, the 2017 Warramunda Estate Viognier displays texture, tension and a striking minerality.
Fragrant spiciness, with creamy cashew nut aromas. The palate has zippy, fresh, and crisp lemon notes with white peach and a flinty mineral back.
The wine continues to change in the glass, in the bottle and it will cellar over time to produce more weight and richness on the palate.
Partner this with spicy Thai or Vietnamese food, baked lemon and herb whole fish or white poultry like chicken or turkey.
This is a wine which over delivers in flavour and with only 150 cases produced, it won’t be available for long.
|Whole bunches were gently pressed to minimize phenolic pick-up. Juice was racked to old barrels with a high level of grape solids, and fermentation took place via natural yeast over a period of five weeks. Uniquely, 2017 presented us with the luxury of very high natural acid levels, providing a framework for building texture and richness. Fermentation naturally ceased with perfect poise at 1.5g/L of residual sugar; a level too low to be perceived, but enough to build further layers of texture and character around the nervy mineral edge.|