2024 Rylstone Estate 'Final Lap' Viognier

FINAL LAP VIOGNIER

VARIETAL MIX:
100% Viognier

ALCOHOL:
14.1%

BOTTLED (RELEASED):
January 2025 (February 2025)

BOTTLES PRODUCED:
3,480 (290 cases)

GI:
Central Ranges (Rylstone), NSW

DESCRIPTION

Final Lap Viognier is a bold and expressive wine that showcases the richness and complexity of this iconic Rhône Valley variety. Inspired by the legendary Condrieu-style Viogniers, our Final Lap balances lush stone fruit, floral aromatics, and vibrant acidity, making it an elegant and versatile choice for food pairings.

Condrieu, located at the northern end of the Rhône Valley near Côte-Rôtie, is the spiritual home of Viognier, renowned for producing some of the most aromatic and textured examples of the variety. Unlike Côte-Rôtie, where Viognier is blended with Syrah/Shiraz, Condrieu produces 100% Viognier wines, celebrated for their opulence, perfume, and textural depth.

This wine is produced from our ultra-cool climate vineyard in Rylstone NSW, where limestone-rich soils and significant diurnal temperature variation help retain acidity and develop a layered, textural profile. The fruit is hand-harvested at optimal ripeness, ensuring depth of flavour while maintaining a crisp, fresh backbone.

BACKGOUND & LABEL INSPIRATION

Final Lap Viognier is a tribute to endurance, skill, and breaking boundaries. The name reflects the resilience and precision required to craft exceptional Viognier—where every decision from vineyard to bottle is about timing, patience, and control, much like a race car driver approaching the final lap.

James and I (Will) have daughters, we want them to have great role models to emulate and inspire them. Final Lap Viognier celebrates female pioneers who have defied expectations, norms and rules to achieve greatness. 

TERROIR

The vineyard is located above Rylstone in the Central Ranges GI of NSW (50km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst organically growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North-facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from the ocean, and poor heat retention of the soil and limestone create an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season, with extreme diurnal variation—late Sept/Oct Budburst, Jan/Feb Veraison, and March/April Harvest.

VINEYARD

Budburst was in the last week of September, and the season began warm and dry with lower-than-average rainfall. Late summer rains in January and February slowed ripening, allowing for excellent flavour and acid retention. Careful canopy management was required to balance vine health and disease risk, ensuring optimal fruit quality.

Harvest: Machine harvested on 29 February 2024, at approximately 14.5 Baumé from C Block Viognier. Sourced from vines with an average vine age of 24 years. HTK Clone.

VINIFICATION

Whole-bunch pressed and fermented at cool temperatures in stainless steel tanks to preserve fruit purity. A portion underwent fermentation in seasoned French oak to enhance texture and complexity. Malolactic fermentation was encouraged to soften acidity and add depth to the mouthfeel. Fined with skim milk.

Analysis at bottling: pH 3.6, TA ~7.0 g/L, Residual Sugar ~1 g/L.

AGING

Aged on fine lees for 6 months, with gentle stirring to enhance mouthfeel and aromatic expression.

TASTING NOTES

Golden straw colour. The palate is full-bodied and textured, with layers of ripe apricot, citrus peel, and a touch of spice. The bouquet offers fragrant honeysuckle, peach blossom, and a hint of ginger. A fresh acidity carries through to a long, elegant finish.

WINE AND FOOD MATCHING

This wine pairs beautifully with spiced Asian dishes, coconut-based curries, or Moroccan tagines. It also complements grilled seafood, creamy pastas, and rich vegetarian dishes like pumpkin risotto or miso-glazed eggplant. Perfect for those who love their food with a little extra flavour.

WINE TIPS

Cellaring Potential: 8-10 years (2032-2034)
Serving Temperature: 10-12°C (50-54°F)