Grape Varieties


Bouncing back from near extinction in the ’60s, the Viognier grape variety is truly taking it up a notch with its perfumed, fruity intensity. This highly aromatic white grape produces wines with apricot and peach flavours, floral aromas of white flowers and citrus blossoms, and warming notes of spice.

Where is Viognier grown?

Viognier originates from Southern France, in the northern Rhone region of Condrieu, where it is used in the region’s famed white wines. It’s now commonly cultivated in Southern Rhône and Languedoc regions and around the world in Italy, Argentina, Spain, South Africa and Australia.

Thick-skinned with low acidity, Viognier grapes require plenty of warm sunshine to ripen fully, which makes South Australia the perfect region to grow the variety. Here the climate is hot enough for the grape to ripen and develop its flavour fully, yet not too hot to damage its decadent aromas.

Viognier wine style and characteristics

Viognier is a white wine grape variety often used in wine blends. The thick-skinned grapes produce vibrant, medium-full-bodied wines packed with fruit flavours. Viognier grapes are an essential element in the popular Shiraz Viognier blend, enhancing both the colour and aromas of Shiraz.

Our best viognier wines

Tasting notes

Combining intense fruit flavours of peaches, tangerines and apricots with flowery aromas of honeysuckle and citrus blossom, Viognier wines are an indulgent experience.

Usually enjoyed young to get the best from its fruity freshness, Viognier wines may also be oak-aged to develop smoother flavours with vanilla and nutty notes.

Food pairings

Viognier grapes produce wines that pair well with chicken dishes such as barbequed chicken skewers. The wines also pair well with creamy sauces or grilled seafood.

The floral aromas in Viognier wines help to balance dishes with a spicy kick, making them great partners to spicy barbequed shrimp. They also work well with sweet and savoury vegetable dishes.

How to serve Viognier

Viognier wines are best served slightly chilled, ideally 10-12°C. If served too cold, the rich aromas and flavours may taste dull. Popping a bottle of Viognier wine in the fridge for 30 minutes should allow enough time to chill.