Half Marsanne, the balance of Rousanne and Viognier, sourced exclusively from the Mitchelton estate vineyard. Airstrip is a lively but tight blend of vigorous white fruit. Modest crop levels ranging from 2 to 3½ tonnes per acre give this wine its core intensity. Each individual block is managed and vinified separately to allow the different qualities of each variety, shaped by the unique vineyard site and soil profiles, to shine through. The individual parcels of fruit are moulded together during blending to produce the unique Airstrip style.

$2499each $297DOZEN EACH DOZEN Mitchelton's vines are rigorously husbanded, careful monitoring of fruit ripening ensures harvesting occurs at the time of the fruit's optimum maturity. The juice is cold settled, racked and warmed before innoculation with selected yeasts. Some of the lime green yoghurty textured juice lees is retained when racking the juice, adding complexity to the final Airstrip blend. Marsanne and Roussanne are barrel fermented in 20% new french oak while the Viognier is barrel fermented in four year old french barrels to retain purity of fruit expression. All barrel fermented wines are individually barrel selected to ensure the harmony of oak and texture in the final blend. Alcohol 13.0%

Intense aromatics of jasmine, ripe peach, lemon thyme and mango. A textured, full and generous palate framed by balanced acidity. Flavour notes of poached pear, honey, bran and hints of lemon zest meld to produce a complex, full bodied wine. Marsanne is the rare specialty of Central Victoria - this region boasts the largest plantings outside France - but Viognier and Roussanne are even rarer in Australia. The Marsanne develops body and character, Viognier typically develops distinctive perfume and spice. Roussanne is prized for its ability to give stone fruit flavours and texture. Intense, well defined and impeccably balanced, the three grapes have been brought together into a very fine food orientated wine.

The close proximity of d'Arenberg's vineyards to Gulf St. Vincent means the grapes can be stimulated by gently cooling maritime breezes. Much of McLaren Vale is planted to free draining soils underlaid by limestone, formed by the calcareous remains of local marine fauna. One such creature was the Hermit Crab, a reclusive little crustacean that to this day inhabits the cast off shells of others. McLaren Vale's first ever Marsanne Viognier is named Hermit as a reference to the region in France where the Marsanne grape dominates white wines.

$1799each $213DOZEN EACH DOZEN At vintage time, Chester Osborn chooses when to pick the fruit by walking the vineyard rows and tasting grapes. Parcels of Viognier and Marsanne are crushed and settled in tank before being treated to a gentle basket pressing which ensures the soft extraction of delicate but defined fruit characters of each grape. The Viognier and Marsanne components receive a similar vinification but are handled separately until the final stages. Fermentations are long and moderately cool to retain fresh fruit flavour. A small percentage of the Viognier is fermented in aged French and American oak barrels to add mouth feel and support the Viognier tannins. Alcohol 13.4%

Brilliant colour with light tints. Subtle floral nose, characteristic stone fruits, apricot, peach and nectarine with sweet spice. Lovely palate weight, packed with complexity. Opens with stone fruits and citrus, underpinned by candied ginger and clove spice. Builds nicely with a linear citrus acidity running throughout. The flavours linger on a savoury edge of pistachio nut and a twist of flowery fruit tannins adding textural interest. A complex wine that retains focus and provides versatility when matching to food.

The hallmark of this wine, is that its a great value drink, anywhere and at anytime with most anyone. Every Stump Jump takes the drinker on a journey of engaging varietal fruit experiences. The dimension of flavour and textural richness brought about by a complex cépage of Riesling and Sauvignon Blanc, Marsanne, Viognier and Chardonnay are heightened by a level of dryness and splendid integration.

$1299each $153DOZEN EACH DOZEN The stump jump plough worked so well in McLaren Vale that it was adopted worldwide in the late 19th century because of its ability to ride over stumps and gnarled roots. A mix of varietals which have proved themselves to be a popular blend right from the very first release. Fruit is picked at different levels of ripeness from a network of good vineyards. Grapes are gently destemmed and crushed through the Demoisy crusher, lightly basket pressed, the free run and pressed juices are separated, run off to refrigerated tanks where they are slowly fermented to dryness. Some parcels are treated to partial fermentation on skins. Bottled without any oak maturation to retain vital expressions of good fruit off the vine. Approx 13.0%

Light citrus green hue. A wine with a wonderful fresh pale appearance matched with a quite expressive, fruity, dry aroma. The nose is initially dominated by Riesling notes of crisp florals, citrus and lime. Expressions of cut grass, passionfruit and sweet tropical fruit from the Sauvblanc emerge. Spices, musk and freshly cut flower stems are in the background with notes of passionfruit, almond kernels and nectarine stones. The palate is very fresh and tight. It is quite light due to its youth but there is a moderate level of restrained fruit intensity and ripeness balanced with lovely crunchy acidity which keeps the finish in check.

Like its Rhone Valley siblings, Adelaide Hills Viognier is a wine that drinks well on release, evolving as it grows in complexity. Named after a site which lies at the bottom of a gully in McLaren Vale, the Last Ditch was originally planted to a small block of Doradillo vines during the 19th century. In 1995 the site became repopulated by Viognier. Last Ditch is a salubrious wine which receives the very best barrels of d'Arenberg Viognier, it simply blossoms on the palate and continues to linger.

$1999each $237DOZEN EACH DOZEN A mostly Adelaide Hills wine, from fruit grown to the higher elevations which suit Viognier, around a backbone of good, estate grown McLaren Vale fruit. Parcels are vinified separately to retain regional highlights before assembling just prior to bottling. Grapes are passed through a gentle Demoisy rubber tooth crusher before being basket pressed to a method developed at d'Arenberg for the purpose of avoiding oxidisation. After cold settling for three days, juices are racked off gross lees to well used French oak barriques. A third of the barrels begin a wild yeast vinificaion, all are fermented on lees until dry. After nine months, the best barrels are selected for inclusion into the Last Ditch. Alcohol 13.1%

A brilliant green/ gold hue. An inviting perfumed bouquet of flowers and blossom. The palate returns to focus on the characteristic stone fruits, nectarine and apricot, orange peel and lemon zest. There is a nice medium weight to the linear palate with very fine textural tannins which carry a savoury almond kernel character. As it evolves, stone fruit flavours will become more prominent. The Last Ditch will pair well with a range of foods, most notably spicy Asian dishes containing chilli and ginger.

Predominately from the Zerk Vineyard, owned and operated by a fourth generation Barossa grower who knows his Semillon very well. As the vines are over seventy years old, they produce grapes with great depth, flavour and complexity. The Viognier is sourced from the cooler climate of the Adelaide Hills, to blocks that are ideally suited to this uniquely aromatic varietal.

$1799each $213DOZEN EACH DOZEN Percival Burge established his nascent Wilsford Winery in 1916, thereby founding one of the Barossa's great winemaking dynasties. Barossa Semillon has a style of it's own and the old vines yield the most expressive fruit. Most parcels are hand picked at healthy levels of baumé to retain the bright colour and vibrant flavours. Semillon is crushed and de-stemmed, the Viognier is whole bunch pressed, a technique which contributes elegance to the finished wine. After crushing and draining, the Semillon juices were transferred to tank for vinification, while the Viognier was fermented in a combination of prior use French oak barrels, followed by four months maturation and less stirring to increase palate complexity.

Pale straw with hints of green. A complex yet delicate bouquet of citrus blossom, apricots, orange sherbet and candied lemon citrus. The palate is rich, mouthfilling with fresh fruit flavours, offering hints of shortbread from the oak and lees contact. A beautifully balanced wine with fresh acidity which also lends generous length of flavour and a clean finish. Ready to drink now, a delicious match with food.

Heggies have broken much ground with Viognier. A sumptuous wine full of delightful fragrances and exemplary balance between influences of terroir and good varietal fruit.

$2999each $357DOZEN EACH DOZEN Heggies is a very challenging Vineyard to manage but the site yields exceptional quality Viognier. Good rains at the beginning of the growing season augured well for vintage. By mid January the skies had cleared, and no subsequent rain combined with balmy temperatures for the remainder of the season meant that flavours ripened during a long even late summer and early autumn. After being hand harvested and whole bunch pressed, the juice was then barrels fermented by native or wild yeasts. These yeasts, along with the lees stirring, have given the wine wonderful depth with final selection. Fermented and matured nine months in a selection of older, prior use French oak hogsheads and barriques. Alcohol 14.5%

A pale straw colour with green tints. The nose is deliciously intense with the typical stone fruit flavours of Viognier, reminiscent of white fleshed peaches and apricots. The palate is round and luscious with the distinctive Heggies Vineyard mineral texture. A relaxed and refreshing wine with a myriad flavours, it's a tad more steely and aromatic than most. A wine of full flavour and body with excellent length, perfect for accompanying a wide range of foods, especially grills and Asian cuisines.

Behind every great winemaker is a winemaker's wife. Duval recounts how he finally gave in to Mrs Duval's appeals and created his estate's first white wine. A winemaker may spend decades refining his skills but a woman's intuition rules. Duval's Rhone styled cépage of Marsanne, Rousanne and Viognier has been a runaway success. Duval's aim with Plexus MRV is to promote a vibrant expression of fruit aromas from the interaction of the three varieties, to build structure and texture on the palate, rather than the blend's typical acid crispness.

$2699each $321DOZEN EACH DOZEN Two thirds of the wine is Marsanne grown to splendid vineyards in Marananga and Seppeltfield. A quarter of Roussanne is sourced from Kalimna and the balance of Viognier from Eden Valley. Gentle pressings of the fruit are combined with free run juices and cold settled. Vinification is initiated in fermenters, portions of Marsanne and Viognier complete their course in barrel where they remain until late September. The remaining parcels of Marsanne and Roussanne are aged on lees to enhance structure and texture to the completed wine. A total of half the components are matured in a selection of mostly seasoned fine grain French oak barrels for six months. Alcohol 12.5%

Attractive pale straw with lime tinge. Fresh lifted aromas of stone fruit, honey suckle and citrus. Medium bodied with superb texture and mouthfeel. Flavours of mandarin and pear, fennel and Asian spice. Finishes on a note of citrus with minimal acidity. Drinking beautifully on release with the certainty of waxing wonderful complexity, toasted honey varietal characters as it continues to evolve.

A simply delicious wine, big and powerful yet all delicacy too, aromas of pineapples and sherbet-like confection impeccably backed by the florid qualities of the topical and spicey Viognier.

$3999each $477DOZEN EACH DOZEN Petaluma has chosen the B&V Vineyard at Mount Barker on the eastern boundary of the Adelaide Hills to grow it's intense Viognier fruit. Although it's a westerly facing slope, exposing the vines to the hot afternoon sun, there is a high day to night temperature change and altitude of 1,100 feet (335m) making it absolutely ideal. The geology around Mount Barker is based on granitic micaceous schists associated with quartzite, producing well drained sandy loams of moderate fertility ideally suited to Petaluma's style of Viognier. Hand picking when lusciousness and structure are in balance is imperative. Fermentation in prior use oak barriques has enhanced the complex and intense flavours originating in the vineyard.

Refined floral scents lead to a palate which opens like a meadow of summer fruit, blessings of mineral, yummy stonefruit, spice, and priceless tropical characters. Stone-fruits aplenty, warm baking spice, pineapple and honeysuckle, a touch of quince paste, the crunch of apple and nashi.

The merry widow? Ned Kelly and his gang laid siege to the Glenrowan Inn, a small hotel thirty minutes northwest of the King Valley, which was run by Widow Ann Jones. The gang held over sixty people hostage in the hotel. The Widow Jones threw a wonderful party for the bushrangers and their captives. A great night was had by all in what turned out to be Ned's last stand.

$1899each $225DOZEN EACH DOZEN New varietal styles from high altitude vineyards reflect the diversity of the King Valley. Fruit is harvested from vineyards which sit at nearly eight hundred metres above sea-level, covered under snow in winter and shrouded by cloud the rest of the year. This fabulous wine from Kirsty Taylor's small estate vineyard in the King Valley is from vines grown to deep grey alluvial loams with good drainage. Ruddy vines exhibiting modest vigour, on a terroir that's tailor made for lively varietals like the Viognier. The grapes were hand picked and chilled to maximise aromatics, whole bunch pressed, then run into barrel for a wild fermentation. Fermented and matured for several months in older French hogsheads. Approx alcohol 14.5%

The Widow Jones Viognier is a pale gold colour with green tints. A classical Viognier nose of white flowers, ripe apricots, fresh cream and ginger. A magnificently layered palate that shows ripe fruits with honey, sweet oranges and spice. Widow Jones stands as an absolutely outstanding example of the complex Viognier grape, simply a luscious wine which is rich, but well balanced with zingy acid and great length.

In South Australia, the best sites for growing wine grapes were originally sold off in eighty acre lots. Bill Taylor planted his first eighty acres of vine to some of the best Terra rossa soils within the Clare Valley circa 1969, naming his original block the Eighty Acres.

$1499each $177DOZEN EACH DOZEN Taylors can draw on stocks of the finest fruit, having established some of the best Clare Valley vineyards. There are a myriad of aspects and soil types here which translate into well integrated yet complex wines. Parcels of Chardonnay are vinfied alongside a much smaller component of Viognier, all sourced from Taylor estate vineyards in the Clare Valley and a specialized grower in the Adelaide Hills. Grapes are picked throughout the cool of night to ensure delicate varietal flavours are retained. Berries are de-stemmed and gently pressed. Each parcel is separately tank fermented to varietal specific yeast strains. Parcels are assembled post fermentation and bottled after minimal filtration. Alcohol 13.5%

Bright straw with green hues. Defined regional and varietal bouquet of pineapples and peach, citrus and melons, in harmony with the lifted Viognier aromas of apricot and spice. A luscious mouth filling palate, offering a myriad of fruit characters throughout, citrus and melons, pineapples and apricot. Subtle cinnamon and nutmeg spice make an appearance. Medium to full bodied with soft textures and rich, almost creamy finish. Drink now if you like your wine young and fresh, a treat alongside chicken with roast pumpkin risotto.

The reputation of Jacob's Creek has been built around wines that are fruit-driven and elegant. Three Vines takes that a step further and ameliorates the fruity flavours of Australian wine with the savoury flavours of Southern Europe. Semillon offers crisp citrus and stoney flavours, combined with the lively tropical fruit of Sauvignon Blanc and the richness of Viognier, it delivers an easy drinking, fresh and fruity wine you will enjoy.

$1399each $165DOZEN EACH DOZEN The perfect accompaniment to alfresco foods, each component plays an integral part of the finished wine. Early in the season winemakers and viticulturists worked together to identify the vineyards which best captured the fruit profiles that they were hoping to achieve. Semillon brings lemon butter characters, the Sauvignon Blanc contributes tropical fruit, citrus and grassy notes, whilst the Viognier shows apricot and marmalade hints. There was no oak maturation or malo-lactic fermentation undertaken, making Three Vines a true expression of good fruit. A long cool fermentation has allowed the wine to maintain a fresh fruit profile, whilst maximising the lifted aromas and intense flavours. Approx alcohol 13.0%

The wine has a vibrant green straw colour. An attractive nose with appealing lemon citrus fruit, tropical fruit salad and spicy apricot fruit notes. The palate is medium bodied with wonderfully fresh acidity balanced with richness and fine texture, courtesy of the Viognier component.

This is one of the best Viogniers I've had in ages, a long time in fact, and it is also way up there in the quality and affordability stakes. Stunning aromatics put you on notice immediately that something really good will follow. Think apricots and pears predominantly, but also oranges and lychees. The glorious fruit is underpinned by soft well rounded but lively acidity, complementing each other perfectly. Gentle but long on the finish, this is a delicious and highly drinkable wine, which I thoroughly enjoyed drinking. Try it with Pad Thai noodles. Well done De Bortoli.

$1299each $153DOZEN EACH DOZEN Warm and dry vintage producing low yields of concentrated fruit. Sourced from low yielding vineyards planted on rich, red volcanic soil. Fermented in a combination of steel vats and older French oak casks to develop texture and complexity while retaining freshness and aroma. Alcohol 13.5% pH 3.50 Acidity 6.72g/L

Light straw with green tinges. Subtle aromas of apricot, musk and spice. Restrained spicy fruit flavours with texture, elegance and freshness.