A few years ago we opened a great bottle of Topper’s Viognier 2010 and looked at each other with the same
thought: Why the heck don’t we make straight Viognier? This wine is another great example of why aromatic
& textural white varieties do so well at Topper’s Mountain terroir. Warm but not hot days and very cold nights provide the grapes with long hangtime for steady slow ripening without losing their vibrant freshness. Apricot jam & pepper on the forefront – the hallmarks of Viognier – are accompanied by quince, citrus candy and herbal notes in the rich, roundy mid-palate which zooms to a juicy peppery finish to just linger for ages. Wine of
a beautiful textural balance to be enjoyed with food which will benefit from a few years in the cellar.
Region: New England, Australia
Variety: 100% Viognier
Alcohol content: 13.0%
TA: 6.4 g/l
RS: 0.2 g/l
Cellaring: to 2030
Winemaking: Spontaneously fermented in terracotta eggs. Partial Malolactic fermentation. Aged for 8 months in old barriques. Bottled without fining or filtration.
Production: Miniscule/651 bottles produced