2018 Estate Series Cordon Cut Viognier
Shimmering golden yellow in colour with spicy aromatics of toffee orange & lemon zest, lanolin, citrus blossom & hints of poached pear and apple. The palate has an unctuous, oily viscosity filled with flavours of caramel, candied orange peel, vanilla, dried apricots & subtle licks of savoury oak. The wine finishes fresh and long with brown sugar, all spice & boiled lemon sweets.
Vineyard and Winemaking Notes
Grown on the southern end of our Yarra Valley estate vineyard, this block is planted in an east/west row orientation. These Viognier vines tend produce large berries and larger crowded bunches of fruit.
The fruit is grown like any other table wine variety, but when the flavour and acid profile reach the required ripeness, the cordons of the vine are cut. It is almost like an early cane pruning. While summer is still warm and the sun is shining, the “cut off” parts of the vine begin to dehydrate. The leaves start to yellow and fall, leaving the fruit exposed to the elements. As Viognier has quite tough skins it is a good varietal for late harvesting. The fruit too starts to dehydrate, and a small amount of botrytis mould starts to grow. Tasting the fruit and analysing sugar concentration, a decision is made when to harvest the fruit. Upon being received into the winery the hand-picked fruit is loaded into the press. Juice is pressed out to tank and chilled. The drain channels of the press are sealed and the juice transferred back into the press, sealed up, and left overnight. This rehydrates the shrivelled fruit. Pressed again, the juice now contains a higher level of natural sugar and acid plus concentrated flavours. Allowed to settle and then racked into ferment, a Sauternes yeast is selected for fermentation and progresses at low temperatures of 10 – 11 degrees. Tasted daily, the must reaches a sugar/acid balance and the fermentation is stopped. From here, the wine is clarified and prepared for bottling.
Technical Information
Vintage: 2018
Grape Variety: Viognier
Region: Yarra Valley, Victoria
Closure: Screw Cap
Alc/Vol: 12.1%
PH: 3.73
TA: 5.62g/L
RS: 126 g/L
Shimmering golden yellow in colour with spicy aromatics of toffee orange & lemon zest, lanolin, citrus blossom & hints of poached pear and apple. The palate has an unctuous, oily viscosity filled with flavours of caramel, candied orange peel, vanilla, dried apricots & subtle licks of savoury oak. The wine finishes fresh and long with brown sugar, all spice & boiled lemon sweets.
Vineyard and Winemaking Notes
Grown on the southern end of our Yarra Valley estate vineyard, this block is planted in an east/west row orientation. These Viognier vines tend produce large berries and larger crowded bunches of fruit.
The fruit is grown like any other table wine variety, but when the flavour and acid profile reach the required ripeness, the cordons of the vine are cut. It is almost like an early cane pruning. While summer is still warm and the sun is shining, the “cut off” parts of the vine begin to dehydrate. The leaves start to yellow and fall, leaving the fruit exposed to the elements. As Viognier has quite tough skins it is a good varietal for late harvesting. The fruit too starts to dehydrate, and a small amount of botrytis mould starts to grow. Tasting the fruit and analysing sugar concentration, a decision is made when to harvest the fruit. Upon being received into the winery the hand-picked fruit is loaded into the press. Juice is pressed out to tank and chilled. The drain channels of the press are sealed and the juice transferred back into the press, sealed up, and left overnight. This rehydrates the shrivelled fruit. Pressed again, the juice now contains a higher level of natural sugar and acid plus concentrated flavours. Allowed to settle and then racked into ferment, a Sauternes yeast is selected for fermentation and progresses at low temperatures of 10 – 11 degrees. Tasted daily, the must reaches a sugar/acid balance and the fermentation is stopped. From here, the wine is clarified and prepared for bottling.
Technical Information
Vintage: 2018
Grape Variety: Viognier
Region: Yarra Valley, Victoria
Closure: Screw Cap
Alc/Vol: 12.1%
PH: 3.73
TA: 5.62g/L
RS: 126 g/L
Shimmering golden yellow in colour with spicy aromatics of toffee orange & lemon zest, lanolin, citrus blossom & hints of poached pear and apple. The palate has an unctuous, oily viscosity filled with flavours of caramel, candied orange peel, vanilla, dried apricots & subtle licks of savoury oak. The wine finishes fresh and long with brown sugar, all spice & boiled lemon sweets.
Vineyard and Winemaking Notes
Grown on the southern end of our Yarra Valley estate vineyard, this block is planted in an east/west row orientation. These Viognier vines tend produce large berries and larger crowded bunches of fruit.
The fruit is grown like any other table wine variety, but when the flavour and acid profile reach the required ripeness, the cordons of the vine are cut. It is almost like an early cane pruning. While summer is still warm and the sun is shining, the “cut off” parts of the vine begin to dehydrate. The leaves start to yellow and fall, leaving the fruit exposed to the elements. As Viognier has quite tough skins it is a good varietal for late harvesting. The fruit too starts to dehydrate, and a small amount of botrytis mould starts to grow. Tasting the fruit and analysing sugar concentration, a decision is made when to harvest the fruit. Upon being received into the winery the hand-picked fruit is loaded into the press. Juice is pressed out to tank and chilled. The drain channels of the press are sealed and the juice transferred back into the press, sealed up, and left overnight. This rehydrates the shrivelled fruit. Pressed again, the juice now contains a higher level of natural sugar and acid plus concentrated flavours. Allowed to settle and then racked into ferment, a Sauternes yeast is selected for fermentation and progresses at low temperatures of 10 – 11 degrees. Tasted daily, the must reaches a sugar/acid balance and the fermentation is stopped. From here, the wine is clarified and prepared for bottling.
Technical Information
Vintage: 2018
Grape Variety: Viognier
Region: Yarra Valley, Victoria
Closure: Screw Cap
Alc/Vol: 12.1%
PH: 3.73
TA: 5.62g/L
RS: 126 g/L
