Serrat Shiraz Viognier 2018

Why is this Wine so Yummy?

This wine is from the Shiraz block planted in 2003, with Viognier from the original 2001 plantings. There are two Shiraz clones in the block; Best’s Old Block sourced from the original 1868 plantings at Best’s Great Western and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, Dr Carrodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time….

The nose is detailed and fragrant, loaded with spicy red and blue fruits and a lick of ginger and spice from the Viognier. Dense and expressive, there is so much going on here; violets and perfume and a heady mix of Asian spice and black pepper.

The palate is layered and woven with super fine savoury but silky tannins. Blue and red fruits, spice, perfume and fragrant, it is finely structured and detailed. The 2018 has a richness, fleshiness and real volume of fruit, structurally and texturally it reminds of the 2014 and 2015.

Drink 2025-2040

This is Tom and Nadège’s Serrat Vineyard. It looks so peaceful. First plantings in the early 00’s, vineyard coming inline, the 2009 fire destroyed it including the shed on the hill, 2010 no crop, 2011 tough year, end if 2011 hail destroyed 2012. Now in 2017 if you look carefully to the left you can see the vineyard looks different. That’s a 16 year old vineyard about to reach its peak ripped out as phylloxera has hit and they are back to square one.

So when you pay less than a pineapple for a bottle of Serrat you are helping someone survive and share their passion. No superfund in vineyards! This is simply the reality of farming grapes.

P.S. The couple of cows that eat that grass make for pretty bloody tasty steaks too!