Viognier can cop a bad rap amongst wine lovers for its heady aromatics, unctuous texture and lack of acidity. But this rendition made from Heathcote fruit shows what the variety is capable of doing when goosed up with a little bit of skin contact and lees.
Viognier can cop a bad rap amongst wine lovers for its heady aromatics, unctuous texture and lack of acidity. But this rendition made from Heathcote fruit shows what the variety is capable of doing when goosed up with a little bit of skin contact and lees.
The distinctive play of apricot blossom is present, but it never spills into opulence, with citrus and sone fruits accenting. Built like a quality chardonnay, this is textural, vibrant and loaded with fine detail.
Owen Latta’s take on viognier is a world away from the norm of exotically lifted wines, dripping in apricot floral. Instead, his is a wine of orchard fruits creeping to ripeness with pops of honeycomb and nuts, a slip of texture and a gently pithy palate to gnaw on.
With semillon taking the lead, the 2021 ‘Lemon Krush’ is an essay in citrus, from a lemon-scented fragrance to the refreshingly drying pucker of lemon barley water gifted by Wardlaw’s masterly hand with skin contact.
A field blend leaning on Rhône white varieties, this is all barrel fermented, then raised on lees to build texture and harmonise the varieties into a seamless whole of orchard fruits, granitic minerals and nutty winemaking notes.
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