Shiraz Viognier 1994

A severe frost in October 1993 decimated yields for the ’94 vintage. The Shiraz yielded less than a tonne per acre. The quality of the fruit was superb, however, very ripe and very concentrated.

Pinot Noir (14%) and Viognier (4%) form part of the blend.

100% whole bunches were foot-trod and fermented in open fermenters. The wine finished fermentation and was matured in French Oak (Seguin Moreau), two thirds of which was new.

No fining or filtering before bottling in September 1995.

The Ian Roseby trophy for the best Canberra District Red at the Canberra Regional Show.