Shiraz Viognier 2005

Close to a perfect season. Harvest commenced April 6 and finished April 14 after a warm late summer/early autumn punctuated by occasional, moderate rains.

A three to four day pre-fermentation maceration, achieved through the chilling of fruit immediately after de-stemming. Some batches inoculated with cultured yeasts.

All the fruit from the T&L block was fermented on its own native yeasts. 6% Viognier was co-fermented in 2005. Around 20% whole bunches included. Two to three weeks on skins as was the norm.

38% new wood this year, with Sirugue, Francois Freres, Taransaud and Mercurey being the coopers of choice. 12 months in oak, over which time the wine was racked aeratively twice.

Wine of the Year — Max Allen, Weekend Australian Magazine, Winner Best First Class Red — 2010 Cellars in the Sky International Airline Competition