2024 Single Vineyard Hexham Viognier
Peaches and apricot bouquet following through to a textured, rich, peach and ginger musk palate. It’s all wrapped in stony minerality finishing clean with excellent length.
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[2021 Vintage] – 90 Points by Philip Rich, Halliday Wine Companion 2024
[2021 Vintage] – Gold Medal at 2022 ANZ Boutique Wine Show
[2021 Vintage] – Silver Medal, 90 Points at 2022 Australian Alternative Varieties Wine Show
[2021 Vintage] – Gold Medal, 95 Points at 2022 Sydney Royal Wine Show
[2019 Vintage] – 96 Points at Wines of Victoria Wine Show | Winestate Magazine, June 2022
[2019 Vintage] – Gold Medal at 2021 Melbourne International Wine Competition
[2019 Vintage] – 94 Points by Mike Bennie, Wine Business Magazine, Nov 2020
[2019 Vintage] – 93 Points by Campbell Mattinson, 2021 Halliday Wine Companion
[2019 Vintage] – 93 Points by Huon Hooke, The Real Review, March 2020
[2018 Vintage] – Bronze Medal at 2019 Royal Melbourne Wine Awards
[2018 Vintage] – Silver Medal at 2019 ANZ Boutique Wine Show
[2018 Vintage] – Silver Medal at 2019 Yarra Valley Wine Show
[2018 Vintage] – Silver Medal at 2019 Perth Royal Wine Show
[2018 Vintage] – 91 Points by James Halliday, Halliday Wine Companion 2020
[2018 Vintage] – Double Gold Medal at 2019 Melbourne International Wine Show
[2017 Vintage] – Gold Medal at 2018 Japan Wine Competition
[2017 Vintage] – 94 Points by James Halliday, Halliday Wine Companion 2019
[2017 Vintage] – Silver Medal at 2018 Royal Melbourne Wine Awards
[2017 Vintage] – Bronze Medal at 2018 Sydney Royal Wine Show
[2016 Vintage] – 94 points by James Halliday, Halliday Wine Companion 2018
[2016 Vintage] – Bronze Medal at 2017 Yarra Valley Wine Show
[2015 Vintage] – Trophy & 94 Points, Best Other Dry White at 2016 International Cool Climate
“Attractive nose of lemon curd, toast, cedar, apricots and salted butter. Lengthy, layered and delicious, with a medium to full body and creamy layers of stone fruit and spice. 92 Points.”
JamesSuckling.com, October 2022 [2021 Vintage]
“Vibrant green hues and an oaky buttery bouquet with a slightly oily palate showing a refreshing intensity of toasty apple flavours. 96 Points.”
Wines of Victoria Wine Show, Winestate Magazine Jul/Aug 2022 [2019 Vintage]
“Ripe sliced apricot and orange rind with attractive fragrance and a gently savory, biscuit-like mealiness from barrel fermentation. Tastes like apricot pastry with some peach custard. Smoothly fleshy. Drink now. 91 Points.”
Nick Stock for JamesSuckling.com, August 2021 [2019 Vintage]
“Absolutely bang on drinking. One of the best white wines I have tasted in a long time. Pure refined elegant and well structured in aroma profile. Classic white marble, apricots, peach and honeysuckle with an inherent minerality cutting through. Pure class and yet full of substance and promise. Pristine on the palate, developed apricots, peaches and pears and accompanying light honey. Just right accompanying acidity making it balanced delicious drinking. More good things to come of this Yarra Valley Viognier with plenty of time in the bottle as well. Bring me more are my final wine words on my tasting sheet! (please!). Try this with Korean style fried chicken. 97 Points.”
Paul Ippolito, March 2021 [2019 Vintage]
“Pitch-perfect midway point between oily and minerally Viognier styles, with a foot in each camp showcasing slick texture and a spine of salty-flinty mineral character through the apricot and apple fruit characters. Lots of perfume, a sense of generosity there, then a puckering tightness finishes flavours. Excellent expression. 94 Points.”
Wine Business Magazine/Mike Bennie, November 2020 [2019 Vintage]
“Love Viognier? Put Soumah on your hit list. This release stamps its authority and once again and reinforces why Soumah is one of my favoured Viognier producers in Australia. This glides through the mouth with absolute ease – it’s creamy and generous. Looking at the glass is akin to a golden sunset. A wine very much attractive to the eye and to taste. With a lovely drive and presence, peachy and apricot fruit are laced with ginger biscuit spice and touches of cinnamon. Apricot kernel and a snip of thyme lie within too. Gloriously long to finish, this is just brilliant! 94 Points.”
Qwine, August 2020 [2019 Vintage]
“Absolutely bang on drinking.One of the best white wines I have tasted in a long time. Pure refined elegant and well structured in aroma profile. Classic white marble, apricots, peach and honeysuckle with an inherent minerality cutting through. Pure class and yet full of substance and promise. Pristine on the palate, developed apricots, peaches and pears and accompanying light honey. Just right accompanying acidity making it balanced delicious drinking. More good things to come of this Yarra Valley Viognier with plenty of time in the bottle as well. Bring me more are my final wine words on my tasting sheet! (please!). Try this with Korean style fried chicken. 97 Points.”
Paul Ippolito, August 2020 [2019 Vintage]
“Hay and ginger spice notes meet stone fruit and apple. It’s about as composed as you could hope for in the context that it still offers a decent amount of flavour. Good linger to the finish, too. 93 Points.”
Campbell Mattinson, Halliday Wine Companion, August 2020 [2019 Vintage]
“Big complex oak driven style with lovely creamy texture and wild ferment notes. 3 Stars.”
Winestate Magazine, Aug/Sept 2020 [2019 Vintage]
“Light straw-yellow hue with a spicy, nutty complexity of aromas, toasted almond from barrel fermentation complementing spicy fruit with hints of cinnamon and honey. There’s a buttery, butterscotch note too. The palate is intense and dry, vital and positive, with good penetration and persistence. Delicious. 93 Points.”
Huon Hooke, The Real Review, March 2020 [2019 Vintage]
“Gorgeously creamy textured Viognier from a Decanter Platinum award-winning producer (for its Hexham Vineyard Equilibrio Chardonnay 2018). Strikingly impressive given the modest level of alcohol, with a lovely fresh acidity still present three years after harvest. Almost Chardonnay-like, but with an exotic twist. Made with yeast and a smidgeon of new oak. Drink 2021-2024. 93 Points.”
Decanter/Fiona Beckett, Feb 2021 Issue [2018 Vintage]
“It’s not too heavy, not too light although this sits in the tight and lean camp with more citrus tones. Some stone fruit but not apricots, ginger spice and lemon curd with a surprisingly sprightly finish. 91 Points.”
Jane Faulkner, Halliday Wine Companion, August 2019 [2018 Vintage]
“A mouthful of pleasure awaits as this effortlessly rolls through. Yellow flowers, expected apricots and lashings of yellow peach. Canned apricot nectar floods the mouth with a lick of furry peach skin. A faint nuttiness ticks away in the background with a dash of ginger spice to close. An absolute beauty!”
QWine, July 2019 [2018 Vintage]
“…Vibrantly lemony yellow with an intense nose and a complex aroma profile. Young on the dry side but the fruit is also there.The acidity is sharp fresh and crisp and will carry the fruit for some decent cellaring time to come. A savoury Viognier but as I implied with the fruit focus to carry on and make it enjoyable drinking. Think freshly cut green herbs, mineral slate, green apples, honeysuckle, pears and white peaches, drier than fruitier. A medium dry finish with a crispness. Try this with Chicken Tikka.”
Paul Ippolito, July 2019 [2018 Vintage]
“Aromas sit firmly in the stone fruit realm with apricot leading the way, and a touch of skins character providing a more savoury element. Displays the typically textured mouthfeel of the variety, the flavours ripe but not sweet, and a juicy, mouthwatering acidity running through the palate.”
Halliday Wine Companion 2019 [2017 Vintage]
“The difficulty in picking the right time to harvest Viognier is legendary, but Soumah pretty well nailed it here. There is apricot and yellow peach fruit in abundance, but it sidesteps the issue of an excessively phenolic finish – instead there’s a jab of citrusy acidity.”
Halliday Wine Companion 2018 [2016 Vintage]
2023
A very wet winter and spring created increased work in the vineyard to ensure vines were clean and healthy and the incredibly wet October affected the fruit set reducing crop load. This increased rainfall also made nights warmer and days relatively cooler extending the ripening period. Summer dried out like usual with little rain in January and
February allowing the fruit to ripen leading to a harvest that was 2-weeks later than recent experiences. Fruit retained natural acidity well, while flavours were developed at less ripeness. Wines are intense but with a lighter weight than normal.
[2021 Vintage] – 90 Points by Philip Rich, Halliday Wine Companion 2024
[2021 Vintage] – Gold Medal at 2022 ANZ Boutique Wine Show
[2021 Vintage] – Silver Medal, 90 Points at 2022 Australian Alternative Varieties Wine Show
[2021 Vintage] – Gold Medal, 95 Points at 2022 Sydney Royal Wine Show
[2019 Vintage] – 96 Points at Wines of Victoria Wine Show | Winestate Magazine, June 2022
[2019 Vintage] – Gold Medal at 2021 Melbourne International Wine Competition
[2019 Vintage] – 94 Points by Mike Bennie, Wine Business Magazine, Nov 2020
[2019 Vintage] – 93 Points by Campbell Mattinson, 2021 Halliday Wine Companion
[2019 Vintage] – 93 Points by Huon Hooke, The Real Review, March 2020
[2018 Vintage] – Bronze Medal at 2019 Royal Melbourne Wine Awards
[2018 Vintage] – Silver Medal at 2019 ANZ Boutique Wine Show
[2018 Vintage] – Silver Medal at 2019 Yarra Valley Wine Show
[2018 Vintage] – Silver Medal at 2019 Perth Royal Wine Show
[2018 Vintage] – 91 Points by James Halliday, Halliday Wine Companion 2020
[2018 Vintage] – Double Gold Medal at 2019 Melbourne International Wine Show
[2017 Vintage] – Gold Medal at 2018 Japan Wine Competition
[2017 Vintage] – 94 Points by James Halliday, Halliday Wine Companion 2019
[2017 Vintage] – Silver Medal at 2018 Royal Melbourne Wine Awards
[2017 Vintage] – Bronze Medal at 2018 Sydney Royal Wine Show
[2016 Vintage] – 94 points by James Halliday, Halliday Wine Companion 2018
[2016 Vintage] – Bronze Medal at 2017 Yarra Valley Wine Show
[2015 Vintage] – Trophy & 94 Points, Best Other Dry White at 2016 International Cool Climate
“Attractive nose of lemon curd, toast, cedar, apricots and salted butter. Lengthy, layered and delicious, with a medium to full body and creamy layers of stone fruit and spice. 92 Points.”
JamesSuckling.com, October 2022 [2021 Vintage]
“Vibrant green hues and an oaky buttery bouquet with a slightly oily palate showing a refreshing intensity of toasty apple flavours. 96 Points.”
Wines of Victoria Wine Show, Winestate Magazine Jul/Aug 2022 [2019 Vintage]
“Ripe sliced apricot and orange rind with attractive fragrance and a gently savory, biscuit-like mealiness from barrel fermentation. Tastes like apricot pastry with some peach custard. Smoothly fleshy. Drink now. 91 Points.”
Nick Stock for JamesSuckling.com, August 2021 [2019 Vintage]
“Absolutely bang on drinking. One of the best white wines I have tasted in a long time. Pure refined elegant and well structured in aroma profile. Classic white marble, apricots, peach and honeysuckle with an inherent minerality cutting through. Pure class and yet full of substance and promise. Pristine on the palate, developed apricots, peaches and pears and accompanying light honey. Just right accompanying acidity making it balanced delicious drinking. More good things to come of this Yarra Valley Viognier with plenty of time in the bottle as well. Bring me more are my final wine words on my tasting sheet! (please!). Try this with Korean style fried chicken. 97 Points.”
Paul Ippolito, March 2021 [2019 Vintage]
“Pitch-perfect midway point between oily and minerally Viognier styles, with a foot in each camp showcasing slick texture and a spine of salty-flinty mineral character through the apricot and apple fruit characters. Lots of perfume, a sense of generosity there, then a puckering tightness finishes flavours. Excellent expression. 94 Points.”
Wine Business Magazine/Mike Bennie, November 2020 [2019 Vintage]
“Love Viognier? Put Soumah on your hit list. This release stamps its authority and once again and reinforces why Soumah is one of my favoured Viognier producers in Australia. This glides through the mouth with absolute ease – it’s creamy and generous. Looking at the glass is akin to a golden sunset. A wine very much attractive to the eye and to taste. With a lovely drive and presence, peachy and apricot fruit are laced with ginger biscuit spice and touches of cinnamon. Apricot kernel and a snip of thyme lie within too. Gloriously long to finish, this is just brilliant! 94 Points.”
Qwine, August 2020 [2019 Vintage]
“Absolutely bang on drinking.One of the best white wines I have tasted in a long time. Pure refined elegant and well structured in aroma profile. Classic white marble, apricots, peach and honeysuckle with an inherent minerality cutting through. Pure class and yet full of substance and promise. Pristine on the palate, developed apricots, peaches and pears and accompanying light honey. Just right accompanying acidity making it balanced delicious drinking. More good things to come of this Yarra Valley Viognier with plenty of time in the bottle as well. Bring me more are my final wine words on my tasting sheet! (please!). Try this with Korean style fried chicken. 97 Points.”
Paul Ippolito, August 2020 [2019 Vintage]
“Hay and ginger spice notes meet stone fruit and apple. It’s about as composed as you could hope for in the context that it still offers a decent amount of flavour. Good linger to the finish, too. 93 Points.”
Campbell Mattinson, Halliday Wine Companion, August 2020 [2019 Vintage]
“Big complex oak driven style with lovely creamy texture and wild ferment notes. 3 Stars.”
Winestate Magazine, Aug/Sept 2020 [2019 Vintage]
“Light straw-yellow hue with a spicy, nutty complexity of aromas, toasted almond from barrel fermentation complementing spicy fruit with hints of cinnamon and honey. There’s a buttery, butterscotch note too. The palate is intense and dry, vital and positive, with good penetration and persistence. Delicious. 93 Points.”
Huon Hooke, The Real Review, March 2020 [2019 Vintage]
“Gorgeously creamy textured Viognier from a Decanter Platinum award-winning producer (for its Hexham Vineyard Equilibrio Chardonnay 2018). Strikingly impressive given the modest level of alcohol, with a lovely fresh acidity still present three years after harvest. Almost Chardonnay-like, but with an exotic twist. Made with yeast and a smidgeon of new oak. Drink 2021-2024. 93 Points.”
Decanter/Fiona Beckett, Feb 2021 Issue [2018 Vintage]
“It’s not too heavy, not too light although this sits in the tight and lean camp with more citrus tones. Some stone fruit but not apricots, ginger spice and lemon curd with a surprisingly sprightly finish. 91 Points.”
Jane Faulkner, Halliday Wine Companion, August 2019 [2018 Vintage]
“A mouthful of pleasure awaits as this effortlessly rolls through. Yellow flowers, expected apricots and lashings of yellow peach. Canned apricot nectar floods the mouth with a lick of furry peach skin. A faint nuttiness ticks away in the background with a dash of ginger spice to close. An absolute beauty!”
QWine, July 2019 [2018 Vintage]
“…Vibrantly lemony yellow with an intense nose and a complex aroma profile. Young on the dry side but the fruit is also there.The acidity is sharp fresh and crisp and will carry the fruit for some decent cellaring time to come. A savoury Viognier but as I implied with the fruit focus to carry on and make it enjoyable drinking. Think freshly cut green herbs, mineral slate, green apples, honeysuckle, pears and white peaches, drier than fruitier. A medium dry finish with a crispness. Try this with Chicken Tikka.”
Paul Ippolito, July 2019 [2018 Vintage]
“Aromas sit firmly in the stone fruit realm with apricot leading the way, and a touch of skins character providing a more savoury element. Displays the typically textured mouthfeel of the variety, the flavours ripe but not sweet, and a juicy, mouthwatering acidity running through the palate.”
Halliday Wine Companion 2019 [2017 Vintage]
“The difficulty in picking the right time to harvest Viognier is legendary, but Soumah pretty well nailed it here. There is apricot and yellow peach fruit in abundance, but it sidesteps the issue of an excessively phenolic finish – instead there’s a jab of citrusy acidity.”
Halliday Wine Companion 2018 [2016 Vintage]
2023
A very wet winter and spring created increased work in the vineyard to ensure vines were clean and healthy and the incredibly wet October affected the fruit set reducing crop load. This increased rainfall also made nights warmer and days relatively cooler extending the ripening period. Summer dried out like usual with little rain in January and
February allowing the fruit to ripen leading to a harvest that was 2-weeks later than recent experiences. Fruit retained natural acidity well, while flavours were developed at less ripeness. Wines are intense but with a lighter weight than normal.
Accolades
Accolades
Experience This Wine
A peach and apricot bouquet following through to a textured, rich, peach and ginger musk palate. It’s all wrapped in stony minerality finishing clean with excellent length.
Roasted chicken with lemon, fennel, herbs and crispy, roasted potatoes.
Our climatic advantage of warm days and cool nights, coupled with planting numerous Viognier clones, creates layers of intensity. A small amount of HTK clone planted at 9,000 vines per hectare adds to the concentration. The fruit was hand-picked,whole-bunch pressed and fermented in barrel. Our ‘Golden Lox’ has to be picked just right. Picked too late; no structure. Picked too early; no apricots. And, ripening very fast; we have less than a 24 hour window to get it just right!
A peach and apricot bouquet following through to a textured, rich, peach and ginger musk palate. It’s all wrapped in stony minerality finishing clean with excellent length.
Roasted chicken with lemon, fennel, herbs and crispy, roasted potatoes.
Our climatic advantage of warm days and cool nights, coupled with planting numerous Viognier clones, creates layers of intensity. A small amount of HTK clone planted at 9,000 vines per hectare adds to the concentration. The fruit was hand-picked,whole-bunch pressed and fermented in barrel. Our ‘Golden Lox’ has to be picked just right. Picked too late; no structure. Picked too early; no apricots. And, ripening very fast; we have less than a 24 hour window to get it just right!
