Tahbilk Viognier - Nagambie Lakes 2019
Intense and fragrant rose petal and ginger spice aromas lead to a softly textured palate of apricot, peach and honeydew melon, lifted by a white peppery finish.
Producer Note - Established in 1860, Tahbilk is an historic family-owned winery, renowned for their rare aged Marsanne. The estate has the world's largest single holding of the varietal and produces Marsanne from vines established in 1927, which are among the oldest in the world. Tahbilk is known as 'tabilk tabilk' in the language of the Daungwurrung clans, which translates as the 'place of many waterholes'. It perfectly describes this premium viticultural landscape, which is located in the Nagambie Lakes region of Central Victoria. The estate comprises 1,214 hectares, including a seven mile frontage to the Goulburn River. Environmental sustainability is paramount at Tahbilk and in 2013 they became carbon neutral. In 2016, Tahbilk was awarded 'Winery of the Year' by James Halliday.
Vineyard - Tahbilk's vineyards are grouped along the banks of the Goulburn River and an anabranch of it which flows through the estate. The water has a tempering influence on the climate. The vines are grown at approximately 134 metres elevation of gently undulating and flat terrain. The soils are sandy loam with ferric oxide content, which vary from very fine sand near the anabranch to denser loams on the plains. The Viognier vines are clone HTK and are grafted to Schwarzman rootstocks. They are trained on a single wire trellis with a mixture of head and cordon training and are spur pruned. Tahbilk's vines are sustainably cultivated; composting and mulching takes place which improves soil health by promoting earthworm activity. Mulching helps to control weeds and conserves water, reducing vine stress.
Winemaking - Vinified in a reductive style; without oxygen contact to retain the vibrant, fruity character. The grapes were destemmed, lightly crushed and cooled through a heat exchanger and pressed. The pressings were vinified separately; clarified and fermented with neutral yeasts at low temperatures of 10 to 12°C, fermenting at 0.5 to 1°Baume per day. The wine was made in an unoaked style without malolactic conversion to preserve its crisp character. It was then protein and cold stabilised, filtered, blended and bottled.
Tasting Note - Intense and fragrant rose petal and ginger spice lead a softly textured palate of apricot, peach and honeydew melon characters, lifted by a deliciously zesty acidity on the finish.
Grape Viognier 96%, Chardonnay 3%, Sauvignon Blanc 1%
Winemaker: Alan George, Neil Larson, Brendan Freeman
Sub region: Nagambie Lakes
Dry/Sweet value: 1 (1 is dry, 7 is very sweet)
Residual Sugar: 3.1
Contains Sulphites: Yes