
Sutherland Viognier Roussanne 2010
This blend exhibits sun-dried apricot and petal aromas, with rosemary and marzipan undertones. The wine has excellent texture and complexity; a perfect accompaniment to mildly spicy dishes.
Maturation
Will keep improving for three years from vintage.
Food Pairing
Lends itself to spicy foods such as Thai cuisine.
Winemaker's Comments
This blend exhibits sun-dried apricot and petal aromas, with rosemary and marzipan undertones. The wine has excellent texture and complexity; a prefect accompaniment to mildly spicy dishes.
All Vintages

Tasting Notes
Viticultural Practices
Varietal | Viognier / Roussanne |
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Root stock | 101-14 |
Soil type | Tukulu / Glenrosa |
Age of vines | Planted 2005, 2006 |
Plant density | 2500 vines/ha |
Trellising | 7 wire Perold with moveable foliage wires |
Pruning | Spur |
Yield | Viognier 9-12.5 t/ha / Roussanne 4.5 t/ha |
Irrigation | Supplementary drip |
Vintage | One of the more difficult vintages in recent years. Warm spells of weather, with random rainy periods during the ripening period. |
Picking date | 5 March 2010(Viognier) & 17 February 2010 (Roussanne) |
Grape sugar | 22.7 °B (Viognier) & 25.39 °B (Roussanne) |
Acidity | 5.2 g/l (Viognier) & 5.31 g/l (Roussanne) |
pH at harvest | 3.56 (Viognier) / 3.4 (Roussanne) |
Winemaking Practices
Yeasts | VL2 / D522 |
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Fermentation temp | 15 °C |
Method | Alcoholic and malolactic fermentation in barrel. Aged for 10 months on gross lees with the lees being stirred every fortnight. |
Wine Details
Residual sugar | 3.4 g/l |
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pH | 3.77 |
Total acid | 5.5 g/l |
Alcohol | 14.1% |
Maturation | 2011 - 2016 |
The Current Range


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Looking for an older vintage? Please contact us for more information.