"If you're going to drink Viognier, drink this." - Campbell Mattinson
Viognier is one of the under rated varieties of the Yarra Valley and it shines brightest when picked from the vineyards around Gruyere (Yarra Yering and Pimpernel and Soumah are all great examples). For the 2016 vintage, I couldn't pass on the opportunity to buy a small parcel of Viognier grapes from a Gruyere vineyard I admire to create a wonderfully fragrant and textural wine.
Winemaking wise, hand picked whole bunches were crushed and left to macerate for two days before pressing the juice ready for wild ferment in two 500L oak puncheons with the small balance in stainless steel. One puncheon went through wild malolactic fermentation to increase richness and complexity. The acidity was kept deliberately low (Viognier is naturally a low acid variety), instead using the wine's slight bitterness (the very good kind) to balance the fruit.
As for the taste, think ginger, apricots and white blossom with a little struck match character creeping in too. The palate is of lovely weight with moderate alcohol, softness and generosity. Delicious drinking!