"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 year began with some late rain occurring in early February. Everything on the estate was still unripe and so wasn’t affected negatively. The remainder of the growing season was warm and dry which allowed for the fruit to ripen at full potential with no issue.
Shiraz and Viognier from the estate were hand-picked on the same day. 75% of the fruit was destemmed and moved to open-topped fermenters where it was chilled to 12 degrees and held for two days. Fermentation occurred over a period of nine days and during this time, the wine was hand-plunged twice daily with pump overs on days four, five and six. Temperatures were strictly managed and did not surpass a maximum temperature of 28 degrees. The wine was then gently pressed in the tank to encourage malolactic fermentation before being racked to French hogsheads, 30% of which were new. It was then matured for 20 months before being blended and bottled in December 2018.
Perth Hills (Millbrook Estate)
Western Australian fillet steak with a rich onion gravy.
halliday wine companion 2020
I see where this wine will go: into a moreish, mid-mid-term future, during which it sheds the brittle acidity and tannins that currently frame seaweed, blueberry, licorice and a satchel of spice. A pepper-doused long finish is impressive.