The blending of a small amount of white Viognier berries is a time honoured practice. Until recently little if any of these wines were made in Australia.

The wine has 4% white Viognier berries co-fermented with 96% Shiraz. The Viognier is added as whole berries to the ferment and the berries breakdown during the process. The ferments are hand plunged and basket pressed. The 2018 Shiraz Viognier is intense, deeply coloured and perfumed. Characters of mint, black plum and mulberry dominate the aroma, with a background of earth and red ink. The flavours are rich ripe and fruit driven, mouth filling, long and lingering with great length.

An intense flavoured and complex wine that is interesting to cellar as it develops intriguing earthy and savoury notes after 4-5 years.