Like most vines planted in Australia back in the day, they originated in France – Viognier originated in Northern Rhône.
I first started drinking the French Viognier – Condrieu years ago and still regard them with great respect. Condrieu for myself offers rounded aromas of white peach and apricot. Balanced with a gentle acidity and a more rounded mouthfeel than Australian Viognier. And lacks that distinctive French oily character in the mouth that I adore.
It has taken years for Australian Viognier to really grab my attention. However, at the young guns tasting on Tuesday, I spent the first hour just tasting every Viognier on offer; some were better than others, but most offered a real insight into where the future of Viognier in Australia is heading. Something I have been overlooking for too long.
Sure, it’s not Condrieu, nor is it trying to be. However, for the first time, I took notice of Australian Viognier. And was surprised as to how far it’s come in the last ten years. Seriously, I haven’t been paying attention to this grape variety for that long. This wine showed clean apricot frui,t a hint of ginger wrapped around lemon acidity on the finish that I found very appealing.
This, for me, is a real food wine. I chose this wine over the others as it just stood out that little extra, making me take a second look at where Viognier now stands in Australia.
This wine will sit alongside roast chicken as comfortably as it would sit with a spicy Asian fish dish.
Michael Lillis
