Yering Station Reserve Shiraz Viognier 2021
- 95
- $130
- Drink by: 2023-2033
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There is just 2% of Viognier, co-fermented with the Shiraz, but it is evident in these early days. Various plots used, including one which has been key to the blend for almost a decade, with fifteen months in oak, a mix of 500 litre puncheons and 228 litre barriques, 22% new. A vibrant purple, there are gorgeous aromatics here; florals, the merest whiff of apricots from the Viognier, but expect this to integrate into the wine in the next year or two, white pepper, an array of spices, beetroot juice, cassis and root vegetables. A palate saturated in flavours with a flick of oak. Great intensity, length and a lovely supple texture. This will be a joy over the next eight to ten years and will improve over that time – indeed, the longer you leave it, the better it will be. Silky tannins too, this is delicious.
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.
