2017 'Leopold' Reserve Shiraz-Viognier

2017 'Leopold' Reserve Shiraz-Viognier

Regular price $60.00 Sale


A traditional blend of the Côte Rôtie appellation of the northern Rhône Valley where cooler climate Shiraz/Syrah was ironed out by small quantities of Viognier to accentuate floral and red fruit characters and smooth out the edges. Due to our cool climate, the co-fermentation of Viognier was an obvious choice with a focus on combining the texture and structure of our Shiraz, with the vibrancy and aromatics of Viognier to produce and a beautiful, long finish.


The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is very similar to Burgundy – during the growing season (October-April), our low/high/average of 11.9 / 21.7 / 16.9 degrees Celsius vs Beaune (Burgundy) low/high/average of 11.9 / 23.3 /17.6 degrees Celsius.


Shiraz sourced from A Block (oldest block in vineyard) from 19-year-old vines and Viognier sourced from C Block from 17 year old vines

Harvest (yield): Individually selected parcels of Shiraz and Viognier were handpicked on 24 March 2017 with a Baume of 14.4. An average yield of 8 tonnes per hectare (43hl/ha).

Vintage Conditions: 2017 started with very low soil moisture after the driest winter in 30 years. Judicious use of irrigation limited yield loss. A wet middle of the season after Veraison helped stave off the full impact, but the dry returned toward harvest enabling an extended ripening period balancing out the natural acids and sugars perfectly.


10% whole bunch, 50% whole berries cold soaked for 3 days and co-fermented (as required by law in the Côte Rôtie AOC) in open vats, punched down 3 times daily using 30% native (“wild”) and 70% Syrah (Côtes du Rhône) yeast for 13 days.


Final maturation was in a mixture of extra fine grained, medium toasted 30% new and 70% 2-year old French (Seguin Moreau) hogsheads for 17 months and then lightly fined before bottling.


The cooler 2017 vintage produced a spice laden medium bodied wine. Spicy and exotic; dark-fruit, crème de cassis driven fleshy palate with fine grained tannins and hints of the white pepper and cloves. A powerful yet precise vintage with great cellaring potential.


A simple pan seared pork tenderloin or braised pork belly with a soy and maple syrup glaze and stir fried broccolini and green beans with baby carrots would be delicious. Grilled venison or duck, mushrooms and terrine. Slow Roasted Lamb Shoulder (possibly Moroccan spiced) accompanied by Polenta Cake, Creme Fraiche and Salsa Verde.


Cellaring Potential: 25-30 years (2042-2047) Serving Temperature: 17 to 18 degrees C / 63 to 65 degrees F