2020 Single Vineyard Hexham Botrytis Viognier
This dessert wine is deliciously sticky and sweet. Savour in the aromas of honeyed peach, candied ginger and spiced oak. Best enjoyed at dessert time with char-grilled peaches and a Botrytis zabaglione.
5% Off Six Bottles or more
10% Off Twelve Bottles or more
Discount auto-applied at checkout
[2020 Vintage] – 91 Points by Jane Faulkner, 2022 Halliday Wine Companion
“The inaugural release and a thoroughly appealing wine. Smells of lemon blossom and lemon meringue pie drizzled with honey. There’s not a lot of overt botrytis flavours, so this is clean and sweet with refreshing acidity throughout. 91 Points.”
Jane Faulkner, 2022 Halliday Wine Companion, August 2021 [2020 Vintage]
2020
The further we got into winter, the colder and wetter it became to the past 25-year average. Spring continued in this vain with temperatures cooler than average, and rainfall higher, with the dam filling naturally in late November. December bucked the trend with abnormally high temperatures, five days above 35°C degrees and three days above 40°C and very low rainfall. This mirrored the rest of the country where the drought and high temperatures prevailed throughout Queensland and New South Wales. We thought we were staring down a very hot, dry summer to come, however, January and February brought generally cooler weather and significantly higher rainfall than normal (112mm more). Furthermore, the season started to lengthen with picking dates extending out as much as two weeks more than has been the norm recently for some varieties.
[2020 Vintage] – 91 Points by Jane Faulkner, 2022 Halliday Wine Companion
“The inaugural release and a thoroughly appealing wine. Smells of lemon blossom and lemon meringue pie drizzled with honey. There’s not a lot of overt botrytis flavours, so this is clean and sweet with refreshing acidity throughout. 91 Points.”
Jane Faulkner, 2022 Halliday Wine Companion, August 2021 [2020 Vintage]
2020
The further we got into winter, the colder and wetter it became to the past 25-year average. Spring continued in this vain with temperatures cooler than average, and rainfall higher, with the dam filling naturally in late November. December bucked the trend with abnormally high temperatures, five days above 35°C degrees and three days above 40°C and very low rainfall. This mirrored the rest of the country where the drought and high temperatures prevailed throughout Queensland and New South Wales. We thought we were staring down a very hot, dry summer to come, however, January and February brought generally cooler weather and significantly higher rainfall than normal (112mm more). Furthermore, the season started to lengthen with picking dates extending out as much as two weeks more than has been the norm recently for some varieties.
Accolades
Accolades
Experience This Wine
Take time to enjoy the aromas of honeyed peach, candied ginger and spiced oak.
Try a char-grilled stonefruit dessert with Botrytis zabaglione.
The late summer of 2020 was quite wet and as Viognier is susceptible to Botrytis, the grey mould started to develop on some branches before the crop was ripe. We decided to run with the natural development, leaving the crop hang out and for the mould to take hold, shrivelling the grapes and intensifying the sugar content.
We then handpicked the fruit and fermented the juice in stainless steel before transferring to barrel for eight months prior to bottling our first ‘noble rot’ sticky white wine.
Take time to enjoy the aromas of honeyed peach, candied ginger and spiced oak.
Try a char-grilled stonefruit dessert with Botrytis zabaglione.
The late summer of 2020 was quite wet and as Viognier is susceptible to Botrytis, the grey mould started to develop on some branches before the crop was ripe. We decided to run with the natural development, leaving the crop hang out and for the mould to take hold, shrivelling the grapes and intensifying the sugar content.
We then handpicked the fruit and fermented the juice in stainless steel before transferring to barrel for eight months prior to bottling our first ‘noble rot’ sticky white wine.