Posted on March 31st, 2010
First off, Shiraz-Viognier is a northern Rhône invention from the Côte-Rôtie, which you’ll rarely find a cheap bottle of.
Despite the distance, it’s made in a very similar almost traditional way – co-fermented – that is the red Syrah grapes are mixed in with the aromatic Viognier white grapes (about 90% Shiraz, 10% Viognier), then fermented together, rather than being blended after separate fermentations.
Other points of note
The producer, Edgehill vineards has been producing organic wine since 1995.
Wines are grown on their own roots (rather than on the Phylloxera resistant rootstock – where the top of the plant is spliced on top of the roots of another).
The yellow flower which adorns the labels is the Soursob (oxalis pes-caprae) a yellow flower weed which growing rapidly under vine with the onset of winter rains, out-competeing other weeds in winter and formings a natural weed mat in spring and summer.
The lifecycle of the Soursob fits very well with the vines as it uses water in winter when the vine is dormant and dies off in summer as the vines’ water requirements increases.
Meaty, juicy and liqourice flavours presumably from the Syrah and oak ageing mixed with the floral, aromatic flavours of Viogner.
The texture is also very different, the Viognier giving a smooth silky sheen to the finish. Lovely integrated spice throughout and definitely a classic, distinctive style. For fifteen bones, it’s a bit of a steal.
€15 on special offer from Simply Wines (located in the Ballyogan Business Park on the Ballyogan Road, Dublin 18).