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Gulf Station Shiraz Viognier 2008

Region
Yarra Valley

Appearance
Bright red with purple edges

Bouquet
Fragrant and aromatic with strong graphite and white pepper characteristics

Palate
Rich spicy fruit with dark berries. Integrated ripe tannins, structured palate, supple feel and exotic complexity.

Vintage Conditions
The 2007-2008 growing season saw our earliest bud burst for some time. Timely rainfall received in early summer (December and January) gave the vineyard some relief from a dry winter and spring. Conditions for the ripening of both Shiraz and Viognier were ideal with warm days and cool nights. The fruit was picked in optimal conditions.

Winemaking
Fruit is sourced from both our Dixons Creek and Tarrawarra vineyards. Vines are cane pruned and shoot thinned to18 bunches per vine. Fruit is hand picked and a combination of whole bunches, whole berries and crushed fruit is gravity tipped to fermenters. Viognier (~5%) is sorted and gravity tipped also. The fruit is allowed to ferment naturally with indigenous yeast. Both hand and foot plunging are used to gently extract colour and flavour over 18-20 days. The grapes are pressed and settled for 24 hours before racking to cask (10% new) for MLF and maturation. After 10 months the wine is gravity racked and then bottled.

Wine Analysis
Alc/Vol : 14.5 % pH : 3.59 TA : 6.3 g/L

Cellaring
Drink now or over the next 5-10 years in a good cellar.

Suggested Cuisine
Try with slow cooked rabbit stew

General Characteristics
Dry Medium Bodied

94 points
"Dont drink Gulf like a second label that's constantly discounted to $15 at the majors because it performs like a true estate Yarra Shiraz in concentration, complexity, texture, exotic perfume and sheer joy!"

Tyson Stelzer, Australia's Wine Business Magazine - Wine 100, September 2011

USA
88 Points

Joe Czerwinski, Wine Enthusiast , January 2011

Good
"When wineries get the blending of shiraz and viognier right there appears to be a thick seductive viscosity that adds to the wine's charm. This also has juicy, fleshy texture, dense plummy flavours and a pleasing approachability."

Peter Forrestal, Quaff 2011, October 2010

93 Points
"Typically bright and lifted red cherry aromas and flavours; superfine tannins lengthen the finish, as does the French oak. Seductive style."

James Halliday, Australian Wine Companion 2011, August 2010

92 Points - Winner: Wine of the Week

You get a whole heap for your money here. It's plump but elegant, peppery and silken. It's loaded with gorgeous cherry -lum flavours and better still, it has a fennel-like bite on the finish. For all its effortless beauty it has some challenging, twiggy, foresty characters too - only serving to make it seem like a complete wine. I'd imagine that it will improve, and soften further, over the next few years too.

Campbell Mattinson, winefront.com.au, July 2010

USA
89 Points
"This has density and depth without excess weight, showing nice floral, peach accented blackberry and currant flavours that linger gently. Drink now through 2015."

Harvey Steiman, Wine Spectator, June 2010

De Bortoli has mastered the art of blending shiraz and viognier so that the whole is greater than the sum of parts. Subtle understated aromatic lift on the nose with a generous soft and rounded palate. Grand drinking now.

Ray Jordan, Fresh - Best Reds, The West Australian, June 2010

93 Points and 5 Star Value
"The folks at De Bortoli recommend that you drink this with rabbit stew - half your bloody luck if you do!
A clear example of the magic that is modern-day De Bortoli - you get a whole heap for your money here. It's plump but elegant, peppery and silken. It's loaded with gorgeous cherry-plum flavours and better still, has a fennel-like bite on the finish. For all its effortless beauty it has challenging, twiggy, foresty characters too - only serving to make it seem like a complete wine. Super. DRINK 2010-2014."

Campbell mattinson and Gary Walsh, The Big Red Wine Book 2010/11, June 2010

"...best fact of all is that it tasted good. It's a complete wine. it's elegant and silken, peppery and full of fleshy, cherry-plum fruit flavours. It also has some twiggy, stalky notes that add both complexity, and perfume. For now it drinks at its best after it's been in the decanter for an hour or so, though it should drink even better in another three or four years - so long as it's been well stored in the meantime. Buy the wine for the taste alone, and you're onto a winner."

Campbell Mattinson, Gourmet Traveller Wine, May 2010