Shiraz Viognier 2005

The fruit contributed by the T & L Block was fermented by native yeasts. There was a 3-4 day pre-ferment maceration, which was achieved by chilling the fruit immediately after de-stemming. Two to three weeks total maceration, which was now the norm. 6% Viognier; 20% whole bunches; 14.2%.

The main criticism of many of the local Shiraz Viognier wines (other than that the 'Viognier' may have been added more for marketing purposes than quality, in many cases – something that has gone full circle these days), is that a heavy hand leaves the wines with stonefruit/apricot notes – hardly ideal in top reds. It is almost never an issue with Clonakilla but this wine may be the exception. That said, the stonefruit note is present only in the most minor way and really does not impact adversely at all. Rather, it would seem to contribute to the rounded, mellow character of the wine.

There are also spice, game and red berry touches. The finish is perhaps a little firmer and more tannic than one expects but all up, this is a lovely wine. Good future: indeed, should look even better in a few years and go on for many more.

91