Dowie Doole Cane Cut Viognier, 2010 (half bottle)£16.45
When presented with the beautiful bottle of Dowie Doole’s Cane Cut it is like looking at a bottle of melted gold.
“Cane Cut” refers to the method of pruning. The canes were severed (detached from the vine) to allow the grapes to hang on the vine and dehydrate for 8 days prior to picking. During this time the sugar content greatly increases. The aim is to minimise the bunches on the vine whilst maximising the bunches on the cane.
Very pale gold in colour.
Fresh, lifted nose redolent of ripe apricots, figs and quinces which leads to the elegant, sensuous palate.
While the palate is rich, it is never cloying, with noticeable streak of acidity running through to the clean, crisp finish. A delicious, lighter style “sticky.” Serve with game terrines, fruit salads, or soft creamy cheeses.
Hugh Hamilton, ‘Agent Provocateur’ Grenache, Gewurztraminer, Shiraz, Sauvignon Blanc, Viognier 2017£21.50
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family.
His daughter and 6th generation of the family, Mary, continues the legacy making Hugh Hamilton Australia’s oldest wine family.
Hugh is the master of a most reprobate flock and his Agent Provocateur is a member of his Dark Arts range – a range of wines from varieties that are not meant to go together but work!
Agent Provocateur is an established style of wine which was first produced in 2014. It looks scary on paper but Grenache, Gewurztraminer, Shiraz, Sauvignon Blanc and Viognier work together; truly every component in this blend performs a specific task.
Clear, red violet
Cola and Turkish Delight jockey with star anise, raspberry and rose oil in a bouquet that leaps from the glass provided by the Grenache and Gewurztraminer.
The Shiraz, Sauvignon Blanc, and Viognier complete a textural profile that lends weight without sweetness. The supple texture of the white varieties form a perfect counterpoint to the grippier tannins of the reds.
This wine can even be chilled a little. We like it best with Peking Duck and pancakes or some pulled pork burgers.
out of stock
Hugh Hamilton, The Loose Cannon, Viognier 2013£15.95
Viognier has ’wow’ factor which gives it cult status, but it’s a bit of a Loose Cannon. The best ones balance the variety’s richness and depth with real flavour and not too much alcohol which is why this example is only 13%.
Great Viognier smells terrific! It’s like walking into someone’s garden on a warm evening and getting that faint waft of white flowers: jasmine, honeysuckle, or orange blossom. We work carefully to avoid the overly-alcoholic, broadness that some Viogniers show. We handpick, press carefully, then ferment half in our best old oak barrels (to gather complexity) and half in tank (to retain freshness).
There is citrus and spice, creaminess from yeast lees contact and while generous, is not over-blown and ’blousy’ (what a great term). The heady fragrance works with a fragrant Moroccan tagine or if you want a blast from the past – apricot chicken!
Rusty Mutt ‘Catnip’ Viognier 2017£14.75
Only 150 dozen of this highly expressive Viognier has been produced and we feel very privileged to have some. This is the second wine in to be made in the Rusty Mutt family.
The palate has a lovely texture and mouthfeel without being oily as Viognier is prone to do. There is an abundance of fruit, spice, citrus and hints of green pepper held together will zesty acidity finishing on a clean dry citrus note.
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- White 2