Clonakilla Viognier
$60.00
Canberra District, NSW
An aromatic, textured Viognier that balances ripe stone-fruit with fresh drive. Whole-bunch pressed and fermented in French oak (mostly seasoned) with regular lees stirring for mid-palate weight; typically partial or full malolactic avoided to keep the line. Apricot, white peach and ginger, creamy palate, dry finish.
Serve with: roast chicken, richer shellfish, mild curries.
Tech style: 100% Viognier; barrel ferment, lees work; minimal new oak.
Tasting Notes
Winemaking
Food Pairing
