The Grainery

“A very layered and textural wine, lots going on here: sMore viognier dominant this year, pear, quince and ginger but plenty of marsanne's ulgy and roussanne's beauty. There's a bit of chardonnay there too, like a teacher with a ruler making sure every behaves. A fine acid line underlies a fine yet rich palate with loads of flavour persisting” Bryan Martin

This brew can handle quite rich food. Savoury cheese dishes like raclette and, if you are game and old school, a fondue. Yep, I said that, bring back the fondue is what I say. Seafood too will work a treat, crabs and other crustacean dishes just seem to go with these richer, textured whites.  

10 years easy


VARIETIES  Viognier, Marsanne, Roussanne and Chardonay


VINE AGE  planted 1998

SOIL  Duplex, decomposed granite, red loamy clay 

SLOPE  varies, north-east and south-east

VINTAGE NOTES  Up and down year, frost, heat and rain but nothing too dramatic..

WINEMAKING NOTES  combination of whole bunch pressed fruit  run straight to 600l Demi-muids with some skin contact and whole cluster ferments. Nine months on lees, no MLF, a little ceramic action too.

ANALYSIS  pH3.5, TA 6.7g/l, RS 0.3g/l, FSO2 20ppm

BOTTLED  January 2018 

PRODUCTION  300 dozen