The Contrarian Viognier 2021
I have been working with Viognier for 16 years now and have only used it for co-fermenting with shiraz. In 2020, we started to keep a small amount for dry white production. Try with soft cheese, perhaps Brillat-Savarin to help with the acidity. 80 dozen produced.
Region: Eden Valley - Barossa
Volume (ml): 750ml
Alcohol Vol. (%): 12
Standard Drinks: 7.3
Each vintage I like to express the Barossa in a contrary manner. ‘The Contrarian’ is my indulgent, creative winemaking outlet and challenges traditional concepts around Barossan wine.
I have been working with Viognier for 16 years now and have always left other winemakers to bottle the wine. The main reasons are that I do not enjoy drinking the style that is put forward in Australia let alone Condrieu. On my second visit to Chateau Grillet in 2013 I decided I would one day ‘chase’ their style but would need to bide my time and create the opportunity.
Ultimately this is a wine style that will blossom with bottle age, but if you need to drink it young please find some soft cheese, perhaps Brillat-Savarin to help with the high acidity.
We love what we see in this expression of the Barossa and feel it is a style worthy of your table. Alex Head
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