A nose of honey suckle, white peach, nectarine, apricot and a hint of baking and ginger spice.


The palate is light and balanced with the fruit confirmed and the integrated acidity giving this wine a lovely lift and a nice clean length.

Growing Conditions

The growing season in 2009 was varied in Margaret River due to the unusually wet and windy late spring which affected various grape varieties quite markedly. Our Viognier avoided much of the problems of the year and set a good crop and it required little effort to bring these grapes through to full flavour and ripeness. 2009 has been considered a great vintage for white wines in the region and will produce many classic wines.


Dave Johnson and his team of workers made an exemplary wine from our second vintage of Viognier grapes. Treated with “kid gloves”, the first “tranche” of fruit was lightly pressed, barrel fermented in 100% new French oak, lees stirred every day to obtain some creaminess to the wines texture and then carefully settled out. The second “tranche” was tank fermented and created the weight and balance within the final wine. Creative complexity is the term we like to use and this wine shows the abundance of flavours that our Viognier will be known for, and this is in part due to the light and sensitive wine making skills exhibited by Dave. The wine has turned out to be a wonderful effort from the team and they are excited at what they have achieved and it also provides us with a great sense of pride in our vineyard once again.


Pale golden yellow in colour.

Food Pairing

Food matches for this wine include seafood (scallops and fresh WA crayfish suit the wine perfectly), asian styled dishes (especially steamed fish with soy sauce and greens – delightful), and creamy poultry dishes.