Tim Smith Wines
"This wine is increasingly relying on the cooler Eden Valley for finesse in the final blend. The Eden Valley sub regions I like include Moculta, Craneford, and Eden Valley township." Tim Smith
Tim Smith sees Viognier as a varietal with a sturdy point of difference. He believes that it combines all the great features of other Australian white wines; it has good palate weight like Chardonnay or Semillon, wonderful acid structure like Riesling, and lifted aromatics like Sauvignon Blanc.
It's not essential to eat with this wine however it’s an easy wine to open with a broad range of foods. Try pork ribs marinated in sesame oil and toasted fennel seeds with a radicchio salad, although not too strong a balsamic dressing as it tends to mask the delicacy of the wine. Or an old classic; slow roasted chicken, stuffed with lemons and garlic, rubbed with oregano and served with roasted winter vegetables.
"I really think Viognier has a great point of difference in that it combines all the good features of other Australian white wines. For example, it has good palate weight like Chardonnay or Semillon, a great acid structure like Riesling, lifted aromatics like Sauvignon Blanc, and it has the distinct advantage of there being no confusing it with Albarino or Savagnin, whatever that’s called this week...." Tim Smith
Tasting Notes
‘Ginger, exotic spice, celery, fresh apricot and white cherry. Has a lightly viscous feel, but keeps itself neat and trim through the mouth with clean acidity, a subtle flintiness and spicy dry lemon tinged finish. Cedar oak plays a part in the wine, but it’s a positive. Show them Tim. Show them the whole thing.’
Gary Walsh, The Wine Front
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