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Quick Facts
- Country: Australia
- Region: Orange
- Vintage: 2018
- Bottle Volume: 75cl
- Grape Variety: Viognier
- Wine Style: Aromatic White
- Taste: Dry
- Food Match: Thai
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Additional Information
Originating from the northern part of Rhone in France, Viognier has extremely individual characteristics; dry, powerful, spicy and reminiscent of dried apricots when picked ripe. Made in the Koomooloo vineyard, New South Wales, The Dreamer Viogner has a light straw appearance with green and yellow hues. On the nose it has intense rose petal and lychess aromas, with bright delicate varietal characteristics. There is some limited complexity showing from french oak. The Dreamer's palate is of light fresh fruit, obvious acid but with elegant long spice and a touch of pepper.
At Koomooloo vineyard, Viogner is planted in Block 8 on a very steep easterly aspect. The soil is extremely stony, deep and light red in colour. The vines are all closely planted utilising a vertical training system and have to work hard to find nutrients and water. The prevalent conditions lead to a light, elegant and clean wine exhibiting many of the classic Viogner characteristics. The fruit is handpicked in the morning and gently drawn off heavy lees, allowing light fluffy lees to be included in the wine. Small portions of the pressings are fermented in old barrels to add complexity to the wine and balances the perfumed nose from the grape. Around 23% of the final blend is transferred to four year old french barrels to carry out ferment aging.
Philip Shaw and Koomooloo Vineyard
Philip Shaw bought Koomooloo in the Orange region in June 1988. He was attracted by the balanced environment that the location could offer - undulating countryside on the side of extinct volcano Mt Conobolas, with a balance of elevation and suchine that created excellent growing conditions for grapevines. Over the next 20 years Philip developed Koomooloo into a vineyard of 47 hectares, peaking at an altitude of 900m providing it cool growing conditions, and making it one of the highest vineyards in Australia. Annual rainful is typically 850mm, with the grapes ripening in the dry months of February to April. The soil structure is limestone and volcanic-rock soils as a base, with the topsoil consisting of fine red loess blown form Central Australia on the wind.
The vineyard is hand maintained with minimal automation, with routine hand pruning of the vines, shoot thinning, leaf plucking, crop thinning, and hand picking. Philip has found a location that suits his wine style and maxmises the oppportunity to produce uniqe and stylish wines.
