Angove's Viognier 2007

Fresh to our cellars - brand NEW exciting find from Angove's eclectic vineyards.

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Tasting Note
Description
Awards
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Tasting note: Colour - Pale gold.

Aroma - Very aromatic with classic hints of spice, blossom and peach.

Taste - Textbook Viognier with mouthfilling, viscous peach and apricot fruit and floral notes.

Type:Still White Wine	Country:Australia	Appellation:South Australia
Grape Type:Viognier	Drink Before:End of 2009	Style:Dry
Alcohol:14.5%	Bottle Size:75cl	Bottle Code:26596

Serving suggestions: The mouthfilling style and distinct character of this wine make it a satisifying glass to savour on its own. It will also partner chicken, seafood or a Thai green curry. Drink by end 2009.

Just in 2008, the Angove's family cellar was honoured with the 'Winery of the Year' award by the publication, Quaff. It was founded at the beginning of the 20th century by Doctor William Angove, who had emigrated from Cornwall in 1886, with the idea of opening a medical practice. His winemaking and brandy production hobby, however, finally took over so that by the early 1900s, he had a cellar set up and 20 hectares of vines. He specially imported a Cornish steam boiler for the distillation process and soon gained a formidable reputation for his spirit.

Today, the winery is in the hands of the fourth generation, John Angove, who still does produce a little award-winning brandy, but concentrates mostly on table wine. His two winemakers are English unusually, Tony Ingle and Warwick Billings. They have used the northern Rhône's revered white grape, Viognier, in this wine. It's best known in Condrieu and Château-Grillet but, in the 1990s, when it first became popular, it spread further afield, as far as the New World, albeit in small amounts.

Viognier is a tricky grape to grow, due to small yields and its susceptibility to powdery mildew, so prefers drier climates. It produces a most distinctive wine thanks to its bouquet of apricot, peach and blossom, yet has to be tended with care and picked just at the right moment as it tends to produce wine that is low in acidity and high in alcohol.

International Wine Challenge 2008, United Kingdom