Tim Smith Viognier 2025
- 93
- $30
- Drink by: 2026-2030
Share
The fruit here comes from two different vineyards in the Eden Valley and maturation is in a mix of Hungarian oak puncheons and French hogsheads, with the wine spending six months on lees. Tim has made certain to move away from the over the top, dripping with apricots style that we saw with so many local Viogniers for many years, not to mention many from offshore, to a more balanced, and even refined, style. It works extremely well. Lemon/yellow in hue, there are gorgeous aromatics of peaches, limes, a hint of lemongrass, spices, ginger and yes, a touch of apricot, but with this variety, there is simply no avoiding it. What works here is that it is not all encompassing. Wild aromatics they may be, but the wine has a supple texture, good length and a soft finish. Lots to like here, this is an excellent local Viognier. Enjoy it over the next three to four years. Cracking value as well.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
