The flavours of Viognier have a wonderful synergy with the flavours of botrytised wines, and Wrattonbully seems to be a perfect region for the production of them. Fruit ripens naturally with high sugar and flavours in the warm Summer, and then waits for Autumn with dewy mornings and sunny days to initiate and sustain the growth of the Botrytis fungus. Botrytis metabolises in the berries dessicating them, increasing the sugar concentration and contributing its unique flavour.
Our vines are grown to encourage a dense canopy reducing air flow and encouraging the infection and growth of Botrytis. These grapes are difficult to press and several pressings are required to liberate all of the viscous nectar. High sugar juices are hard to ferment so a special yeast strain is used and it is often a challenge as to whether the yeast give up before the ideal sugar level is reached though the wine tends to find its own natural balance.
12th & 13th May 2009