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When fermented in oak, Viognier produces robust, full-bodied, high-alcohol wines; perfume-scented with restrained flavours, subtle acidity and good weight. Traditionally a small quantity is often added to Syrah wines for a softening and aromatic effect. >>Back to Home Page
100% Viognier from estate vineyards in the Canberra region, Australian Capital Territory.
A variety of vinification methods were employed; some were destemmed, ...