2008 The Black Chook Shiraz Viognier

Winemaker, Ben Riggs maintains that it's easy to over do Viognier when blending it with Shiraz. The variety is highly perfumed, very tannic, naturally low in acid and often reaches high alcohols (15% or more). Balancing a blend such as this is achieved by relying on the textural aspects of Viognier, rather than on the acidity alone which is the norm in white wine making. This wine has opened up significantly since our first tasting approximately six months ago shaking off the effects of some initial bottle shock.

Made from a blend of 94% Shiraz and 6% Viognier. Opaque, crimson purple colour with deep purple mauve hue. Aromas of liquorice allsorts, confectionary and plum, followed by some dried apricot end notes. Full bodied with a joosy flavour profile and texture. Flavours of blackberry and plum followed by some liquorice allsorts, confectionary and spice with some dried apricot emerging on the back palate. Velvet smooth tannin structure with long aftertaste of liquorice, plum, spice and pepper. A big, plump Black Chook.
Drink now or cellar 2-3 years (2009-2012)
14.5% Alc