2023 Shiraz Viognier
2023 Shiraz Viognier
3% Viognier was added to Shiraz (30% whole bunch) before pressing, the wine was then aged in new and old French oak barriques for 12 months. This wine has white pepper, mulberry, cedar and violet aromas, the palate is showing fine silky tannins , complexity and length.
Try this wine with rib eye steak or slow cooked shoulder of lamb.
Drinking well now or cellar for 10+ years.
Vintage: 2023
Region: Canberra District
Vineyards: Four Winds (Murrumbateman) Cullarin Block 71 (Lake George)
Varieties: Shiraz 97% Viognier 3%
Alcohol: 13.1%
Production: 250 dozen
Vinification: Co - Fermentation of Shiraz and Viognier. A mixture of whole bunches, whole berries and crushed grapes is first cold soaked for 4 days then fermented with plunging 3 times a day, til just before the end of ferment when it is pressed to barrels. A mixture of new 1 and 2 year old French oak Barriques to finish, aged in barrel for 12 months before bottling.
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What the Reviewers are saying
“New labels are what make this wine-writing gig interesting. A new story, new characters, new wines, new takes…
Wine is amazing.
Anyway, this Shiraz Viognier comes from Sapling Yard, a new label to me, based around a vineyard at Braidwood planted to a smorgasbord of varieties, with the range complemented by fruit from other NSW regions. The winemaking, with Carla Rodeghiero & Malcolm Burdett at the helm, is unorthodox, following the whim of the seasons and varieties, which makes for all sorts of oddities.
Carla and team are also using the old Lake George winery, which is great given that it was largely dormant. Over the past week or so I’ve seen a few Sapling Yard wines, and there is charisma in droves, with this Canberra district Shiraz Viognier is the pick of the lot. Polished and interesting.
The Sapling Yard Shiraz Viognier 2021 is all Canberra fruit from undisclosed vineyards, with 3% Viognier, and 30% whole bunches in the ferment. I’m guessing Murrumbateman or surrounds because it smells more than a little bit like my first wine.
I’ll never forget that smell, even if my wine was such a disaster.
That indelible nose is a purple fruit and dandelion fragrance thing. It’s sort of herbal, but juicy too. Why couldn’t my wine have turned out like this?
The Sapling Yard is bright, only medium bodied and purple fruited, with this plum and raspberry fruit and sense of lightness. It’s Pinot-esque rather than dark and deep, and it’s delicious. Maybe a smidgen lean to finish (and plenty of acidity), but elegance and flavour to convince. I’m a fan.”
“This is a smoothly complex wine where all the elements are finely poised and balanced.
It is medium bodied with an enticing purple leading edge. This leads to a complex nose & palate combination of white pepper, mulberry, mixed herbs & fine, grippy tannins.
The 3% Viognier component offers fragrance & smoothness across the long palate journey.
It is pertinently reflective of its cool-climate Canberra region provenance.
We enjoyed ours with grilled quail.”
“Lively medium-bodied wine here. Raspberry, cherry, white flower perfume, a little grilled meat, spice and white pepper. It’s juicy with dried cranberry and raspberry, light pumice stone tannin, crisp and brightly lit, just a little apricot sweetness in the mix, with a fresh and gently stalky finish of excellent length. Charming and beautifully turned out.
92 Points”
“Medium intense ruby red, a purple tint at the rim. Raspberry, white pepper and crushed lantana flower aromas. Medium bodied with bright red fruits layered amongst white pepper and paprika spices. A hint of soft green herbs lingers towards the finish which is framed by both fine tannins and a hint of acidity.”