‘Leopold’ 2016 Shiraz Viognier
Leopold’ Reserve Shiraz Viognier 2016 has just been released! After the stellar performance of Leopold 2009, and the 2005 which picked up the Cool Climate Trophy for Australia, we are delighted to release our next vintage of this outstanding reserve wine.
2016 ‘Leopold’ Reserve Shiraz Viognier
The warmer 2016 vintage produced an opulent, spice laden medium bodied wine. Spicy and exotic; dark-fruit, crème de cassis driven fleshy palate with long soft tannins and hints of the white pepper and cloves. A powerful vintage clothed in a silk glove with great cellaring potential (2041-2046).
‘Leopold’ has been made according to the ‘recipe’ of the Côte Rôtie at the northern end of the Rhône Valley. Tim Kirk at Clonakilla is responsible for bringing this approach and style to Australia and his wines are rightfully compared with Hill of Grace and Grange. ‘Leopold’ was made using 10% whole bunch, 50% whole berries cold soaked for 3 days and co-fermented (as required by law in the Côte Rôtie AOC) in open vats, punched down 3 times daily using 30% native (“wild”) and 70% Syrah (Côtes du Rhône) yeast for 13 days. Final maturation was in a mixture of extra fine grained, medium toasted 30% new and 70% 2-year old French (Seguin Moreau) hogsheads for 17 months and then lightly fined before bottling.
‘Leopold’ pairs beautifully with a simple pan seared pork tenderloin or braised pork belly with a soy and maple syrup glaze and stir fried broccolini and green beans with baby carrots would be delicious. Grilled venison or duck, mushrooms and terrine also match well. As does a slow roasted lamb shoulder (possibly Moroccan spiced) accompanied by Polenta Cake, Creme Fraiche and Salsa Verde.
For the full technical specifications, please click here
Tempted by what you’re read? Why not pop into our cellar door or you can buy ‘Leopold’ online by clicking here.