Sixty Second Swirl by Brent Lello
Shiraz Viognier is a blend of two varieties, the red Shiraz with the white Viognier. These varieties produce stunning wines individually, but when co-fermented together, the results can be sublimely symbiotic and offers the drinker an experience greater than the sum of its component parts. One such example is this week’s “swirl” – the Four Winds Vineyard Shiraz Viognier 2019.
This “S-V” is a vibrantly bright red in the glass. A swirl reveals aromas of red and black cherries, blackberries, along with the fragrantly floral perk of apricot blossom, I imagine the latter from the Viognier. There’s the cool climate spice too including crushed white and pink peppercorns. The palate is medium-bodied with bright red and black fruit flavours, a lick of well-balanced acid and fine-grained tannins. It’s a very more-ish drop.
We sourced our bottle from the wine list at the Murrumbateman Country Inn and enjoyed it with the slow-cooked lamb shanks from the menu board. It would be equally suited to a slow-cooked, tomato and red wine-based beef casserole, or a cracking lasagne. For your bottle, you can call into the cellar door now and it’s also available for $33 online
About Four Winds Vineyard
What started out as one couple’s dream to grow and sell grapes has turned into an inter-generational family business.
Four Winds Vineyard now grows grapes, makes wine and has a cellar door on-site so that you can come and sit amongst the vines and enjoy our wines with our delicious wood-fired pizzas and live music every weekend over summer!
Four Winds Vineyard has also recently been awarded a bronze medal at the Australian Gin Awards (Pictured).
The hand-made gin was developed by Four Winds Vineyard after losing their 2020 grape crop due to smoke taint from the bushfires. But the toughest of times can present new and exciting opportunities. The juniper, citrus, and apple flavours of the gin combine perfectly with any tonic.
The gin may be bought online at the Four Winds Vineyard website or from the cellar door.
To read Brent Lello’s exclusive interview with winemaker Campbell Meeks, click here.