Clonakilla are famous for Viognier, but in two different guises. One as the compliment to the exceptional and etheral Shiraz Viognier that has catapulted Tim Kirk to winemaking fame around the world, the other as this wonderfully textured and veluptuous white wine. Full-bodied with potent honeysuckle, pear, ginger and apricot aromas.

Gaillard’s Condrieu is drawn from four parcels grown on the terraced slopes of Côte Bellay, Les Patasses (Malleval), Boissey (Chavanay) and La Caille (Condrieu). Each of these sites has soils of fine, decomposing granite. In 2020, the vines here yielded 30 hl/ha of vibrant Viognier fruit, and the wine spent seven months in oak, of which 10% was new. One of our favourite aspects of Gaillard’s whites is their ability to combine intense aromatics and ripe, hedonistic textures with bright mineral refreshment, and this is a textbook example of that paradox. It’s a classically alluring, richly textured Condrieu with scents and flavours of honeysuckle and juicy, macerated peach and spice. It combines the year’s flesh and generosity with juicy buoyancy, great length and a very long, stony finish.

Yalumba is the leading Viognier producer in Australia, with Virgilius as a flagship. Aromas of stone fruit and cashew are balanced by a minerally edge and a palate with superb depth and complexity.

Yangarra Estate is a renowned biodynamic wine farm located in the picturesque McLaren Vale region of South Australia. The winery prides itself on producing exceptional wines solely from its single-vineyard estate, which is dedicated to cultivating the finest grape varieties of the southern Rhone. The unique combination of rare geologies, moderate altitude, abundant sunshine, and cool evening breezes at Yangarra make it an ideal location for growing varieties that thrive in moderate maritime environments. The Yangarra High Sands Vineyard is a source of pride for the estate, having been recognized as one of Young Gun of Wines' 2022 Top 50 Vineyards in Australia. Yangarra is an exceptional single-vineyard estate located in the esteemed Blewitt Springs subregion, situated at the northern edge of the McLaren Vale region in South Australia. The vineyard's unique combination of ancient geology, high altitude, and Mediterranean climate provides the perfect environment for cultivating the finest grape varieties of the southern Rhône. The estate's dedication to sustainable farming practices, including organic and biodynamic farming, ensures that the fruit is of the highest quality and truly reflects the terroir. The resulting wines are complex, elegant and expressive, showcasing the unique characteristics of the vineyard. Yangarra's commitment to producing exceptional wines solely from its single-vineyard estate has earned it a reputation as one of Australia's premier wineries. With a focus on Grenache and other Rhône varieties, the winery is dedicated to producing wines that are a true expression of the terroir. The wines are crafted with minimal intervention, allowing the fruit to shine through and speak for itself. The Yangarra Estate Ovitelli Blanc 2021 is a beautifully crafted white wine that pays homage to the textural white wines of the Southern Rhône. The blend of Grenache Blanc and Roussanne is expertly balanced, resulting in a wine that is both complex and harmonious. The grapes were gently fermented and aged with skin contact in large ceramic eggs, adding to the wine's unique texture and depth. The favourable growing season, with good winter rains, a mild flowering and fruit set period and continued spring rainfall to ensure a healthy canopy, resulted in yields that showed good balance between vine vigor and moderate berry size. The ripening period that began late January was very cool, with some welcome rainfall in mid-February. The delayed harvest, with cold nights and mild sunny days, produced excellent fruit ripeness and intensity and the freshness and bright natural acidity of the fruit were a real feature. The majority of the blocks were handpicked on the 28th of March, with a small parcel of Roussanne included in the blend that was picked earlier on the 11th March. Portions of the Grenache Blanc and Roussanne were macerated on skins for an extended period, between 112 and 121 days, while the remaining batches were whole bunch basket pressed. Only the very lightest pressings were kept separate to be considered for the final blend. These were un-fined, unsettled and fermented exclusively in ceramic eggs. No sulphur was added until the completion of fermentation or the extended skin contact portions were removed from skins. 43% of the final blend was skin contacted, resulting in a wine that is pure and unadulterated. In the glass, the Yangarra Estate Ovitelli Blanc 2021 is a pale gold color, with aromas of white peach, pear and honeycomb. On the palate, the wine is full-bodied, with a creamy texture and bright acidity. Flavors of stone fruit, lemon zest and honey are complemented by notes of spice and minerality, leading to a long and satisfying finish.