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Piebald Shiraz/Viognier

Mr. Riggs has a simple and personal vision, 'black and white' if you like, to make wine that Ben Riggs himself loves to drink - Winemaker's wine. As it happens, this wine too is black and white, also known as Piebald; a co-fermentation of blackest of black Shiraz with a hatful of the purest white Viognier. Thus the reason for introducing �Piebald� to the label.

Bottle 750 ml

$45.00

$45.00
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The Piebald fruit is sourced from the �Woodside� vineyard, owned Randal Tomich. The Woodside vineyard qualifies as a premium cool climate Adelaide Hills vineyard, planted in heavy clay the vineyard sits at approximately 365m above sea level. 90% of the fruit for the Piebald is machine harvested with the remaining 10% hand picked. The wine underwent on-skin fermentation for 8 - 10 days, 10% is whole bunch ferment in 5 tonne open fermenters. The wine then pressed into oak, and left for 16 months with full lees contact.
Vintage 2009
Variety Syrah
Region Adelaide Hills
Cellaring Drink now or cellar for 5 to 10 years
Alcohol Volume 14.5%
pH 3.43
Residual Sugar -
Total Acidity 6.6

Aroma

The nose is perfumed with spice, red berries and liquorice.

Palate

Deep, dark fruits of the forest with notes of violet and the texture of velvet.

Download tasting notes
95 points The Key Review of Wine Issue 33, 13th Feb Tony Key's
90 points James Halliday Australian Wine Companion 2012
91 points Stephen Tanzer's International Wine Cellar Jul/Aug 2011, by Josh Raynolds