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Alkoomi Shiraz Viognier

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expert reviews about

Alkoomi Shiraz Viognier

Expert Reviews

James Halliday (2009 Vintage) says
A fine, fragrant and savoury bouquet, showing attractive red and black fruits, spice, vibrant acidity and harmony to conclude; truly medium-bodied and fragrant in style.
Australian Wine Companion 2012 2011
Ray Jordan (2009 Vintage) says
This can be a tricky combination. You donÕt want the viognier to overplay its hand and dominate the shiraz. His works really well. He scented lift of stone fruit and floral ginger of the viognier adds just the right touch the generous red fruit of the shiraz. First rate example of the blend.
The West Australian Wine Guide 2012
James Halliday (2008 Vintage) says
Typical vivid colour for this blend; the bouquet is full of red fruit aromas coupled with spice, the fresh palate with a juicy lift on the finish.
Australian Wine Companion 2011 2010
Ray Jordan (2008 Vintage) says
The Shiraz and Viognier were co-fermented to provide excellent flavour and palate integration. It's a seamless velvety smooth palate that results with the fine but firmly supportive tannins adding to the texture. A little spice adds to the Viognier fragrance in what is a beautifully presented wine.
Ray Jordan's 2011 WA Wine Guide 2011
Campbell Mattinson & Gary Walsh (2008 Vintage) says
The 2007 release was made in a semi-sweet style - or that's how it tasted - which made it a love-it or loathe-it kin d of wine. This release is drier to the taste. It has some toffeed accents (probably the contribution of the viognier), which gives it an impact of sweetness, but from there it turns drier and more savoury. It's meaty and spicy, blackberried and herbal, with quite a bit of drying tannin. It's a good sort of wine. It took time to grow on us, but it got there in the end.
The Big Red Wine Book 2010/11 2010
Nick Stock (2007 Vintage) says
Quite modern, bright mixed berry fruit, with a good dose of smart oak dressing it up. There's a gentle, spicy side here too and a decent swathe of sinewy tannin through the finish. Quite ripe across the finish.
The Penguin Good Australian Wine Guide 2010 2009
James Halliday (2007 Vintage) says
A nice blend of spice and floral aromatics; blue and red fruits are evident, with very attractive violet and apricot kernel characters; medium-bodied with fine tannins, plenty of flavour and a long, savoury, mineral finish
Australian Wine Companion 2010 2009
James Halliday (2005 Vintage) says
An elegant, medium-bodied spicy wine without the usual viognier impact, though not necessarily the worse for that. Black fruits, fine tannins and integrated oak.
Australian Wine Companion 2008 2007
Campbell Mattinson (2005 Vintage) says
A few years ago the odd winemaker predicted that shiraz viognier blends would stop being quirky one-offs and would fast become a category' of wine, d la sparkling wine or fortified. The prediction was reality in the blink of an eye. 2005 RELEASE Worthy of serious consideration. Flooded with pure, polished, blackberried flavour, jaunts of black pepper and five-spice keeping its savoury edge keen. Chewy, plummy, fruity tannins too. The viognier seems here to heighten aroma and little else - thankfully. Beautiful. DRINK 2008-2014.
The Big Red Wine Book 2008
James Halliday (2004 Vintage) says
Medium red-purple; fragrant, elegant, spicy black fruit aromas; the medium-bodied palate continues with the theme of fine, spicy fruit; curiously, seems almost diluted by viognier, rather than lifted/intensified.
Australian Wine Companion 2007 2006
Jeremy Oliver (2004 Vintage) says
Smooth, deeply fruited and savoury this spicy young shiraz has a floral, slightly meaty and viognier-aided bouquet of intense berry aromas and vanilla oak. It's deeply fruited and elegant, with blackberry, plum, cassis and licorice-like fruit seamlessly integrated with fine-grained oak and framed by silky tannins. It finishes with length and persistence of fruit.
Australian Wine Annual 2007 2006
James Halliday (2003 Vintage) says
Fragrant blackberry and warm spices; good structure; fine ripe tannins and subtle oak.
Australian Wine Companion 2006 2005
Jeremy Oliver (2003 Vintage) says
A pleasing expression of this now-popular blend with the potential to develop with softness and charm. Its meaty, floral and earthy fragrance of dark plums, cassis and dark chocolate overlies vanilla oak and a touch of exotic muskiness. Long and smooth, but overlying a firm spine of drying tannins, it's saturated with bright flavours of dark plums, cassis and blackberries, with lingering savoury suggestions of dark olives and minerals.
Australian Wine Annual 2006 2005
James Halliday (2002 Vintage) says
Scented, spicy blackberry and plum aromas; a particular juicy flavour and texture ex viognier and 18 months in French oak.
Australian Wine Companion 2005 2004

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