Fully ripe, golden Viognier bunches are hand picked from the B&V vineyard in the Adelaide Hills, producing a wine with lovely finesse and freshness. Lovely viscosity and a wonderful mouth feel and flavour are matched by defining acidity and minerality. The mature Viognier wines of the B&V Vineyard achieve a natural balance of moderate growth and low crop on its micaceous schist derived soils.
- SA - Other South Australian
- South Australia
Apricot, spice and even a little honey; good flavour depth, and very clean and high levels of acidity keep the wine fresh and vibrant. James Halliday Wine Companion 2010
92 Points "Restrained at first, but wait and a subtle musk perfume develops while the rest of the wine comes out of its deep brooding. Clean, spot-on ripeness in the fruit allowing a brightness in the lemon acidity to shine, tracking with pleasant tannin levels and compatible lines of flavour and spice melding in the finish. A charming wine. " Top 100 Wines, Adelaide Advertiser (Australia), 26 Nov 08
Winery Tasting Notes
The mature Viognier vines, planted in 1992 at the B&V Vineyard achieve a natural balance of moderate growth and a low crop on the micaceous schist derived soils. The B&V Vineyard is situated on the western escarpment of Mount Barker on the eastern edge of the Adelaide Hills. The climate and soils of the special B&V Vineyard terroir closely resemble those of Cote Rotie in the northern Rhone Valley in France where Shiraz and Viognier are the native varieties.
The hot days influenced by the Murray River plains to the east and the cold night air drainage from the central Adelaide Hills to the west, create a large diurnal temperature differential through the growing season which exactly suits Viognier grown for optimum quality. The 2007 vintage at the B & V Vineyard accumulated 1651°C days of heat versus the long term average of 1413°C days. This slightly warmer growing season was tempered by good rain in December and January after a drier than normal winter and spring. The fully ripe, golden Viognier bunches were hand picked on the 2nd of March and transported to the Petaluma Winery in the Piccadilly Valley. The fruit was de-stemmed, crushed and chilled to 5°C and then pressed in a Willmes tank press. The juice was allowed to settle by gravity to near clarity, before being racked to five year old French oak barriques and inoculated with Petaluma.s chosen yeast strain. This primary fermentation was quite slow and was followed by extended maturation on yeast lees for a total of eight months in oak. The gravity settled clear wine was then given a gentle filtration before bottling in March 2008. The 2007 Petaluma Adelaide Hills Viognier has lovely finesse and freshness, with dried apricot and honey. The palate continues with apricot fruit viscosity and wonderful mouth feel. The finish is distinguished by minerality and crisp, clean acid. An attractive pungent Viognier that deserves to be enjoyed in its youth but will reward medium term careful cellaring.
Medals & Trophies
Other Whites Winner Hyatt/Advertiser SA Wine Awards, 2008 (Australia), August 08