I had the opportunity last week to spend some time (virtually) with Yalumba's Louisa Rose and Jessica Hill-Smith as well as Langmeil's James Lindner to chat about all things Viognier. Yes, Viognier, that white grape that seems to have an issue with people pronouncing its name correctly. Say "vee-on-yay".
What a most interesting and informative hour this was.
Some brief history... Yalumba was established 173 years ago in 1849 and the Rhone grape Viognier was planted in 1980 for the first time. The fruit from these vines goes to their flagship Viognier, The Virgilius. Yalumba has really championed Viognier and has additional plantings in the Riverland, Eden Valley and Wrattonbully.
Langmeil is only a young winery, by comparison, running for 26 years and their interest in the variety is held in the Three Gardens - a Viognier dominated Rhone blend with Marsanne and Roussanne chipping in.
Unlike some varieties, Viognier loves to be out in the sunshine and not protected. Yalumba makes these wines oxidatively to drop out bitter phenolics and retain the natural low acidity. Chief white winemaker Louisa Rose says once Viognier is treated similarly to a red variety, it starts to come into its own.
The Eden Valley Viognier and Virgilius go straight to old French oak while others in the range, such as the Organic and Y Series spend their days in stainless steel.
Interesting, roughly 85% of the Y Series Viognier is exported to the the US and UK - they cannot get enough of it.
For Jessica Hill-Smith, Viognier is, "Textrual, perfumed, and a fuller bodied white wine. As a result, chefs love this wine."
Louisa Rose chipped in suggesting that, "Viognier is not for after mowing the lawn - that's what Riesling is for." I respectfully disagree. Chill down a Y Series Viognier and have a bag of cheese and onion chips by your side and post-mowing refreshment takes a new turn.
In restaurants, Viognier's appeal is heightened with tasting menus or set course menus - these are perfectly built to enhance the wine's fruit and structure. But for those playing at home, try it with pork belly, scallops and chorizo or creamy pasta dishes.
A wonderful way to finish a meal is with a dessert wine. Enter the FSW Botrytis Viognier, and as Jessica Hill-Smith says, "It's a Tarte Tatin wrapped up in a glass. That sweet treat, petit four." Oh yes, one for me please! But don't stop there. Did someone say blue cheese?
Friday 29 April is International Viognier Day. What a great excuse to explore what this variety has to offer.
Posts
