Serrat Shiraz Viognier 2017

Serrat Shiraz Viognier 2018

Yarra Valley, Victoria   |    750ml   |    13.5%

Serrat is the family winery of Yabby Lake winemaker Tom Carson and partner Nadege Suné. Serrat has 8,800 vines per hectare - more than four times the average density, however their vines carry only a few bunches each. Remarkably, it takes one vine to produce each bottle of Serrat wine; these are genuine, hand-crafted wines of the highest quality.

Serrat Shiraz Viognier has gained a huge following in recent years on the back of some extraordinary high praise. The newly released 2018 Serrat Shiraz Viognier is another breathtakingly beautiful Yarra Valley red wine; showing remarkable intensity of flavour, balance and approachability that makes it difficult to put down.

"97 Points. The wine has 5% whole bunch and 5% viognier co-fermented (wild), 15 days on skins, no punchdowns only pumpovers, matured in French puncheons (25% new) for 11 months. The colour is superb, but it's the vibrancy and freshness that takes your breath away, the flavours tingling on the tongue after you have swallowed. 13.5% alc Drink By: 2038 Screwcap" - James Halliday, Halliday Wine Companion 2020.

Availability: In stock

$44.90

Extremely limited, only 12 bottles in stock.

Only available for purchase in 6 bottle increments.
Serrat is the family business of former Yering Station and current Yabby Lake winemaker Tom Carson and partner Nadege Suné. Serrat has 8,800 vines per hectare - more than four times the average density, however their vines carry only a few bunches each.

Remarkably, it takes one vine to produce each bottle of Serrat wine; these are genuine, hand-crafted wines of the highest quality.
6
Victoria
Yarra Valley
750
13.5
This wine is from the Shiraz block planted in 2003 with Viognier from the original 2001 plantings. There are two clones in the block, Best’s Old Block sourced from the original plantings at Best’s Great Western in 1868 and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, Dr Carrodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time…..

The nose is detailed and fragrant, loaded with spicy red and blue fruits and a lick of ginger and spice from the Viognier. Dense and expressive, there is so much going on here; violets and perfume and a heady mix of Asian spice and black pepper.

The palate is layered and woven with super fine savoury but silky tannins. Blue and red fruits, spice, perfume and fragrant, it is finely structured and detailed.. The 2018 has a richness, fleshiness and real volume of fruit, structurally and texturally it reminds of the 2014 and 2015.

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