Shiraz Viognier 2003
A drought year. Crops were down due to the big dry. Smaller berries meant more polyphenols (colour and tannins); less juice in proportion to the skins and seeds where the tannins are. The wine manages to avoid the drying finish that many Australian reds exhibit from this vintage.
Grapes were picked between March 18 and March 29.
6% Viognier, 30% whole bunches. Average of two weeks on skins including 2 – 4 days pre-ferment maceration.
12 months in oak, one third new Sirugue, Francois Freres and Bossuet barrels.
2004 Top 20 Financial Review Magazine, Philip Rich; Huon Hooke's Top Ten; Jeremy Oliver's Top Ten; Tim White's twelve 'must have wines' from 2004.
- 14.0 % Alc/Vol
- 6.1 g/L
- 0.8 g/L
The Wall Street Journal
Some argue this is Australia's greatest red wine, it is certainly one of the greatest Shirazs