Botrytis. Viognier. Two elements that I have come across separately, but not together until this moment.
Since working as a sommelier I’ve had my eyes opened to how diverse these sweet dessert wines are. Most wine enthusiasts would already be aware of the basic categories of red, white, rosé, sparkling, dessert and fortified wines. Not many people would automatically separate dessert wines in a similar fashion, although if you have more than a passing interest in German wines you would already know about their system classifying their wines according to their method of production.
So let’s see what this wine has to offer…
- Clarity: Clear
- Intensity: Medium
- Colour: Lemon
- Condition: Clean
- Intensity: Medium+
- Development: Developing
- Sweetness: Sweet
- Acidity: High
- Tannin: N/A
- Alcohol: Medium-
- Body: Medium+
- Flavor Intensity: Medium+
- Finish: Medium+
- Quality: Very Good
- Readiness/Cellaring: Can drink now, potential to cellar
- Identity: Australia / Wrattonbully / Viognier
- Price: Mid-priced (~$30)
- Long, thick tears
- No evidence of gas or sediment
- Slight gold flakes
- Aromas of marmalade, honey, jasmine, chrysanthemum, apricot
- Flavours of marmalade, orange zest, jasmine, chrysanthemum, jasmine, apricot
- Not sticky or cloying, due to high acidity keeping palate refreshed
- However, causes the finish to seem a little short
- Delicious, great example of a botrytis wine made from another varietal
- Pair with cheese and cured meats
Maybe it is because I have an Asian background, but the tea characteristics of this wine really appeal to me. The inherent floral aromatics in the Viognier match well with the marmalade and honey notes imparted by the botrytis.
The acidity is refreshing, but as a side effect the finish seems a little short, which forces me to reach for the glass to take another sip because it is so appealing.
If I come across any Asian guests, I’ll now know what to offer them for dessert.
Read more: A Rational Approach to Wine Tasting