Black Chook Shiraz Viognier 2005

The first 2005 Australian red I spotted was Black Chook Shiraz Viognier, raising a question. Why blend in 5% Viognier, a white grape, into Shiraz? The resulting azeotropic blend "walks softly and carries a big stick".

Ben Riggs, Winemaker, and Tony Parkinson, proprietor of Penny's Hill, collaborate on Black Chook Shiraz, the bigger sibling of Woop Woop Shiraz and Cabernet. The grapes are sourced from Langhorne Creek in McLaren Vale. Viognier skins are co-fermented with the shiraz to produce the additional complexity. Aging was brief in French oak.  Imported by Epicurean. Tasting Notes. Color: Deep purplish ruby, semi-opaque. Aromas: Complex, aromatic blackberry, peach, blueberry, vanilla, nutmeg, smoky meat. The mouthfeel is medium-bodied, tart, with firm tannins. Blackberry, citrus rind, cherry, pepper and clove spice reverberate as oak evolves in the persistent finish. Closure: Screw cap. Excellent value ($17).

Comments

[wineguy]

It is not that uncommon, in the Cote Rotie or in California. At the Santa Barbara Wine Futures last week you could taste Carina Cellars' "7%", which is Syrah blended with 7% Viognier.

[Jo]

Can you please tell me where I can purchase a bottle of Black Chook Shiraz Viognier 2005? I've tried a few places and no-one has heard of it. I live in Sydney NSW.

[David Anderson]

We purchased a bottle of Black Chook 2006 to try. It's brand new in Anchorage, Alaska and was purchased to replace the Layer Cake that is no longer made. The wine should be allowed to breathe well before being consumed. The 2006 is still an excellent wine, even if it is a bit young yet.