"The Millbrook Estate vineyard in the Perth Hills is a special site, in that the ripening of Shiraz and Viognier invariably occurs at the same time, allowing for the co-fermentation of the two varieties for this flagship Estate Shiraz Viognier. It's a favourite in the Millbrook restaurant when there's grass-fed lamb on the menu."
Damian Hutton, Senior Winemaker
Deep ruby-red with purple hues.
Lifted notes of blueberry and blackberry with rich, warming spices.
Rich, full and smooth on the palate with vibrant plum and blackberry fruit and supporting toasty, cedar notes from extended oak aging. Long, smooth and beautifully structured on the finish.
Although drinking beautifully on release, this wine will continue to develop for up to a decade from vintage.
The vines on the estate were planted in 1996 on a shallow, lateritic gravel ridge, with a south-west aspect. The 2016 season was warm and dry in the Perth Hills. Being dry meant that there were limited diseases in the fruit, allowing optimum ripeness and flavour to develop.
The fruit was handpicked from the estate vineyards. The Shiraz was de-stemmed and transferred into open-top fermenters where whole bunches of Viognier were added (3% of the total fruit). After ferment began, the wine was hand-plunged twice daily and temperatures were kept below 28°C. The wine was then gently pressed before being racked to a combination of 30% new and 70% seasoned French oak hogsheads and matured for 20 months before being blended and bottled in December 2017.
Perth Hills (Millbrook Estate)
Western Australian fillet steak with a rich onion gravy.
This combination of the red shiraz and white viognier really nails the style. Loaded with all the ripe red fruits you expect and then there's that dash of spice and ginger from the viognier. The thing is the viognier is not overdone and sits harmoniously within the overall wine, still allowing some pretty good shiraz to emerge. One of the best in this line.