Traditionally, the Yalumba Hand Picked Shiraz Viognier wines have been crushed and fermented together as batches of Shiraz grapes each with a small percentage of Viognier grapes. However, in addition to this method, in 2006 we began to utilise the skins only of the Viognier grapes by first separating most of the juice from the Viognier skins and then fermenting the remaining “sloppy” skins with select parcels of Shiraz grapes. This method of using skins on their own provides us with another dimension of aroma and texture which helps increase the flavour and complexity of this alluring wine. From 2015 we see the introduction of whole bunch fermentation, approximately 10% for this vintage. This is to add an extra degree of complexity and intrigue to the wine. After fermentation all batches are drained, pressed and then racked to barrel for maturation. Matured for 15 Months in 22% new French oak hogsheads and barriques, balance in one year and older French oak hogsheads and barriques.

The growing season for vintage 2015 began with consistent rainfall in the winter of 2014. Spring remained warmer and drier than average and the vines were off to a healthy start with bunch and berry size reduced. The reduced berry and crop size has produced grapes of great aromatics and flavour. It was a long and relatively mild summer with very few heat spikes and quite cool nights. These cool nights helped to retain the acidity and pristine fruit flavours we seek in our Shiraz based wines.