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Petaluma Adelaide Hills Viognier

Cracka Rating

Cracka Review

Petaluma equals quality. As one of the original Adelaide Hills wineries they continue to push the envelope in terms of style and quality thanks to the confident hand of winemaker Andrew Hardy. Finesse and freshness are the buzzwords with this wine showing the typical honey and apricot lusciousness you search for in Viognier. The mouthfeel is round and full but never cloying delivering fruit, minerals and cleansing acids. Drink now or cellar or pair it with simply grilled white fish for a taste sensation.

Winemaker's Notes

Dried apricot and honeyed aromas lead to a wonderfully viscose and textured palate bursting with apricot and summer stone fruit flavours. A lively wine, of great finesse, the finish is distinguished by beautifully balanced acidity and a keen mineral backbone.

expert reviews about

Petaluma Adelaide Hills Viognier

Expert Reviews

Jeremy Oliver (2010 Vintage) says
Very restrained, perfumed and spicy, its deep aromas of grapefruit and tangerine are scented with rose oil, black tea, eysuckle, cloves and cinnamon, plus a suggestion of typical fruits. Smooth and gentle, its vibrant expression of translucent, crystalline fruit is underpinned by fine phenolics before a long, refreshing and citrusy finish.
The Australian Wine Annual
95
James Halliday (2010 Vintage) says
Petaluma was an early mover with viognier in the Adelaide Hills, and seemed to have a handle on it from the word go. Certainly it has this vintage in the palm of its hand, with apricot and peach the usual candidates, mandarin a fresh and zesty blow-in.
2014
Australian Wine Companion 2012
94
James Halliday (2009 Vintage) says
To 2013
Australian Wine Companion 2011
93
Tyson Stelzer (2009 Vintage) says
An intricately crafted Viognier, this wine exudes every detail of old barrel fermentation and lees ageing. Hints of cloves and nutmeg rise to meet marzipan nuances, overlaying its just-picked apricot, peach kernel and fresh lemon fruit. The finish is fine, mineral and structured, with just the right level of phenolic presence.
94
James Halliday (2007 Vintage) says
Apricot, spice and even a little honey; good flavour depth, and very clean and high levels of acidity keep the wine fresh and vibrant.
Australian Wine Companion 2009 2008
91
Jeremy Oliver (2007 Vintage) says
Spicy, rather spiky, with high-toned aromas of tangerine, apricot and banana-like esters backed by suggestions of cloves and cinnamon. Smooth, juicy and forward, it's rather cooked and candied, with a generous, if angular and sappy expression of rather stressed fruit backed by tinned fruit-like acids and awkward tannins. It appears to have been made from under and over-ripened fruit.
Australian Wine Annual 2010 2009
87
James Halliday (2006 Vintage) says
Apple, apricot and nougat aromas; an altogether superior palate; has depth of flavour without oily phenolics, the oak barely intruding.
Australian Wine Companion 2009 2008
95
James Halliday (2005 Vintage) says
Fermented with indigenous/wild yeast in older barriques; attains the richness and opulence of the variety, without heavy phenolics.
Australian Wine Companion 2008 2007
95
Jeremy Oliver (2005 Vintage) says
Simple, estery aromas of pineapples, lemon detergent and sherbet-like confection are backed by floral and spicy nuances Juicy, sweet and tropical, its rather candied fruit lacks length and intensity, finishing simple and sweet. Possibly a stuck ferment?
Australian Wine Annual 2007 2006
83
James Halliday (2004 Vintage) says
Extremely rich and dense, yet not heavy nor (obviously) alcoholic; sweet apricot, musk and peach, the barely perceptible oak adding to texture rather than flavour.
Australian Wine Companion 2007 2006
92
James Halliday (2003 Vintage) says
B+V Vineyard. Excellent balance and profile; none of the often cloying characters; unusually crisp finish thanks to acidity. Clever barrel fermentation inputs.
Australian Wine Companion 2006 2005
94
Jeremy Oliver (2003 Vintage) says
A broad, juicy viognier whose oily palate offers plenty of varietal flavour, but tends to lack length and definition. Its spicy and slightly spirity aromas of apricot and peach, cinnamon and clove are rather candied, while its smooth and generous palate of stonefruit and lemon flavour is forward and fast-developing.
Australian Wine Annual 2006 2005
89
James Halliday (2001 Vintage) says
Light to medium yellow-green; a fragrant bouquet with ripe apple/apple cake fruit and spice is followed by a powerful palate, increasing its impact on the finish, and braced by good acidity.
Australian Wine Companion 2003 2002
92

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