RedHeads Coco Rôtie Shiraz Viognier 2021
McLaren Vale
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A terrific, Gold-medal-winning take on France’s classic Syrah Viognier recipe. RedHeads uses premium old-vine fruit and traditional methods, finishing the wine with 14 months in barrel. Hence the gorgeous silky black fruit and lavish oak complexity.
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Wine Details
- Red - Full Bodied
Australia- Deep Purple Crimson
- Shiraz-based blend
- 10.875 Units
- Vegan
- 14.5% ABV
- Vegetarian
- 31 December 2026
Flavour Profile
Tasting notes
Smoky blackberry married with dark chocolate raspberry liqueur
Allergy information
Contains Sulphites
The Story Behind the Bottle
Named after the ancient Monkey King who had an insatiable hunger for roasted coconuts (Noix de Coco Rôties), this is a superbly balanced red. It’s from RedHeads, a small, eco winery with only one vineyard. For the rest they have an impressive list of growers to draw upon, to ensure, every year, they receive just the fruit they’re after. For the 2021, Jeff McMurtrie, the Borrett family and the Lloyd brothers – all at least 2nd generation growers in South Australia's finest areas – did them proud. Co-fermenting Syrah with the Viognier skins (just like the northern Rhône) in open top fermenters, hand plunging and 10 months' oak ageing has produced a red with elegant fruit and velvety tannins. Ideally decant an hour beforehand. Great with lamb.
Named after the ancient Monkey King who had an insatiable hunger for roasted coconuts (Noix de Coco Rôties), this is a superbly balanced red. It’s from RedHeads, a small, eco winery with only one vineyard. For the rest they have an impressive list of growers to draw upon, to ensure, every year, they receive just the fruit they’re after. For the 2021, Jeff McMurtrie, the Borrett family and the Lloyd brothers – all at least 2nd generation growers in South Australia's finest areas – did them proud. Co-fermenting Syrah with the Viognier skins (just like the northern Rhône) in open top fermenters, hand plunging and 10 months' oak ageing has produced a red with elegant fruit and velvety tannins. Ideally decant an hour beforehand. Great with lamb.
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