It would have been hard to have planned a more perfect Botrytis vintage. After a lovely wet Spring and early summer the vines were healthy and strong and set good conservative crops. The lack of any heat spikes in February, combined with cool nights, meant that the vines accumulated sugars quickly while retaining natural acid. March was perfect for ripening and then rain fell in early April, initiating a good even Botrytis infection. After a month of both sunshine and more rain the botrytis cover was nearly 100%.

The flavours of Viognier have a wonderful synergy with the flavours of Botrytis infected wines, and Wrattonbully seems to be the perfect region for producing these grapes. Fruit ripens naturally with high sugar and flavours in the warm summer, and then waits for Autumn with dewy mornings and sunny days to initiate and sustain the growth of the Botrytis cinerea fungus. This fungus, or mould, metabolises in the berries, increasing the sugar concentration, and the richness of flavour.

Other Vintages

2008 | 2007 | 2004