86% Zweigelt, West Kelowna, 14% Viognier, Cawston

This is Austria’s signature grape and I usually use it as part of the FUBAR blend, but this year I made it as a co-ferment with 14% Viognier. Foot trod, twice-daily for a week on the skins, settled for 48 hours, then 6.5 months in a 500L puncheon. Direct bottled from the barrel. I wanted the same concept as a Côte Rotie-style Syrah, Zweigelt can often be a little one-dimensional; adding Viognier brings a big aromatic punch, brightens up the colour of the wine and it’s just gorgeous on the palate.