Winemaker Notes
A floral Victorian skin-contact amber blend, with mega aromatics, backed up with balanced grip.
Blend: 80% Semillon, 20% Viognier
Professional Ratings
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Wine Enthusiast
A lemon-juice color, this is a pithy white blend with gentle citrus, floral and yeast aromas leading to a mid-weight palate that’s fresh and nicely textural with a skins-y tannins.
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Wine Spectator
Complex and succulent, showing yellow apple and waxy star fruit flavors that mingle with lanolin, honeysuckle and a hint of sea salt, along with accents of lemon blossoms and lemongrass that linger. Semillon and Viognier. Drink now. 600 cases made, 300 cases imported.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Nestled into the tip of its southeastern coastline, Victoria is Australia’s smallest mainland state, second most populous and third largest wine producer. Victoria includes the cool regions of Yarra Valley, Mornington Peninsula and Geelong, made famous mainly by impressive Pinot Noir and Chardonnay.
The more inland Heathcote and Bendigo lead the way for complex and textured, full-bodied reds. Rutherglen’s fortified wines compete among the best on the planet.