A richly aromatic white grape, famous for its apricot and blossom perfume and for being co-fermented with Shiraz.
History
Viognier comes from the northern Rhône, where it makes Condrieu and Château-Grillet. It almost disappeared in the 1960s, when only a few hectares remained, before a revival in France, California and Australia.
In Côte-Rôtie, a little Viognier is traditionally fermented with Syrah.
Viognier in Australia
Yalumba was a pioneer of Viognier in Australia, planting it in the Eden Valley from 1980. It is now grown widely, and Australian producers have embraced co-fermenting a small amount with Shiraz, a style made famous by producers in the Canberra District from the 1990s.
Tasting notes
Full-bodied with low acidity and an oily texture. Expect apricot, peach, honeysuckle, orange blossom and ginger, with musk and spice.