Red - Shiraz Viognier

Shiraz Viognier is a blend that has gained considerable attention - and popularity - in recent times, with a whole slew of producers now playing with the style.

The roots of Shiraz Viognier however lie in France's northern Rhone Valley, particularly the rocky slopes of Cote Rotie, where Viognier has been traditionally used to make the quite deep and rustic local Syrah (Shiraz) that little bit more approachable.

Most importantly the secret to good Shiraz Viognier blends though lies in the 'co-fermentation' process, which basically means fermenting the Shiraz and Viognier grapes together to allow for better flavour integration. It also makes for a very attractive, bright purple coloured fermentation to boot.

One of the other key factors to influence Shiraz Viognier styles and flavours is the proportion of Viognier used. It is typically circa 5% in most blends, but can be up to 20% in some Coie Rotie, with the more Viognier in the blend, the more juicy and glossy the final wine can be.

In Australia the blend is produced in most Shiraz producing areas - read nearly anywhere in the nation - but finds particular favour in Canberra and the Yarra Valley as well as McLaren Vale, the Barossa and the Hunter Valley. In warmer regions it makes for juicy, bright and quite fruit sweet wines with jammy luscious flavours. In cooler areas it makes for more silky, spicy wines without the sweet juiciness of the warmer climate wines.

Shiraz/Syrah Viognier blends are also popular in Hawkes Bay, NZ as well as part of South Africa and the United States.