Viognier
Australian Viognier is a wine like no other – from its heady perfume to its exotic fruit and floral flavours. A variety on the rise, the best Viognier wines walk a thrilling line between elegance and power.
765 hectares
total plantings
1970s
first plantings
Since Viognier was first planted in Australia in the 1970s and 80s, this native French variety has gone from strength to strength. It’s challenging to grow and get right in the winery, but in the hands of skilful winemakers, Viognier wine is silky and seductive. Great on its own but even better with food, there’s a lot to love about Australian Viognier.
In the Glass
Style and Character
Australian Viognier wine can range from delicate and fresh to full-flavoured and rich, depending on where it’s grown. It has similarities to Chardonnay but is more aromatic. You’ll find it in oaked and unoaked styles as well as in blends, including with Shiraz where it adds fragrance and colour vibrancy.
Pairs with
Fish, roast chicken and pork, curries and other spicy dishes, mild cheeses.
Typical Flavours
Flavours that can be found in Australian Viognier:
Peach
Floral
Apricot
In the Winery
Ageing
Most Australian Viognier is made to be enjoyed at its young and fresh best. Some high-quality oaked styles can be aged for a few years. Store it in a cool, dark and dry place where the temperature doesn’t fluctuate.
Drinkability
Viognier’s vibrant flavours make it great for all occasions. Food-wise, Viognier is more versatile than most white wines and pairs well with a wide range of flavours and dishes – perfect if you can’t decide between a white or a red
*Grape images courtesy of Yalumba
