Viognier 2009 Limited Release
Medium straw with yellow hues. An attractive nose of ripe stonefruit, citrus blossom, ginger and sandalwood. Ripe peach and apricot fill the mid palate, time in bottle and barrel fermentation providing a rich palate with a creamy oatmeal texture, oak provides length and balance.
Fermented in one year old French oak puncheons and left on lees for three months to further enhance mouthfeel. This wine spent a total of 6 months in oak.
With its incredible depth of fruit, and appealing mid palate texture, Viognier is a very versatile food wine. An ideal partner to prawn and crab ravioli with citrus beurre blanc, or a mild Thai chicken curry with coconut, coriander and fragrant rice. Enjoy now.
"A Rhône variety from the south of France finds a perfect home in Rutherglen, where our long, dry autumn enables it to fully ripen and produce its tantalizingly complex flavours." - Colin Campbell
FLASH GRILLED FILLET OF HARRIETVILLE TROUT SERVED ATOP VIETNAMESE RICE NOODLE SALAD
- 100g Rice Noodles
- ½ cup seasonal vegetables eg carrot, zucchini, celery finely julienne
- 2 trout fillets, cut into 2 or 3 sections
- Handful fresh coriander
- Handful fresh mint
- 1 small red chilli
- Olive oil
- 3 tablespoons fish sauce
- 1 ½ tablespoons lime juice
- 1 ½ teaspoons sugar
Cook noodles and set aside to cool slightly. Combine noodles, vegetables and herbs in a bowl, mix through.
Flash grill the trout on a BBQ or grill plate. Drizzle with a little lemon juice and olive oil whilst cooking.
Combine the dressing ingredients, ensuring mixed well.
Toss the dressing through the noodle mixture.
To serve place noodle mix in centre of plate and top with trout fillet.