2019 Shiraz Viognier

The Viognier? From a certified biodynamic vineyard down the other end of McLaren Vale. Just enough added to do what it’s supposed to do: lift the aromatics, round out the palate, and give the wine some polish without softening its backbone.

This is a massive wine — dark fruit for days (think black plum, blueberry compote, cassis), layered with dried herbs, black pepper, and a flicker of apricot and jasmine from the Viognier if you pay close attention. The tannins are serious — grippy and firm, but ripe and well-integrated. It’s got the kind of structure that says “I’ll still be here in 10 years, thanks very much.”

Texturally, it’s bold, chewy, and commanding. This isn’t a gluggable Tuesday night red — this is decant it, give it some time, pour it with reverence kind of stuff.

You’ll want food with flavour and fat. No salad pairings here.

– Slow-roasted lamb shoulder with rosemary and garlic – yes. Just yes.
– Dry-aged ribeye steak – simple, rare, well seasoned.
– Charred mushrooms with black garlic butter – if you’re going veg, go deep and umami.
– Rich game dishes – venison, wild boar, or anything from the “hunters and gatherers” section of the menu.