Blue Poles Vineyard
2009 Blue Poles Viognier $17.50/bt
Pale golden yellow in colour with a nose of honey suckle, white peach, nectarine, apricot and a hint of baking and ginger spice. The palate is light and balanced with the fruit confirmed and the integrated acidity giving this wine a lovely lift and a nice clean length. Can be consumed immediately, but has the capacity to age gracefully in a cool cellar for 2-4 years.
Food matches for this wine include seafood (scallops and fresh WA crayfish suit the wine perfectly), asian styled dishes (especially steamed fish with soy sauce and greens – delightful), and creamy poultry dishes.
Sealed under screwcap to ensure the wine made by us arrives to you as we intended it to.
Bronze medal - 2009 Margaret River Wine Show
Rated : 90 Points
Tasted : Jan10
Alcohol : 13.7%
Closure : Screwcap
Drink : 2010 - 2012
By Gary Walsh (See the full review at The Wine Front)
The growing season in 2009 was varied in Margaret River due to the unusually wet and windy late spring which affected various grape varieties quite markedly. Our Viognier avoided much of the problems of the year and set a good crop and it required little effort to bring these grapes through to full flavour and ripeness. 2009 has been considered a great vintage for white wines in the region and will produce many classic wines.
All the grapes were handpicked in the cool of the morning and lightly pressed at the winery prior to the heat of the day, preserving all the aromatics and richness of the juice. This year we completed the picking over 2 different days so as to provide complexity to the wine and to honour the flavours that we were seeing in the vineyard. With the cooler than average year the grapes were picked a little later than in 2007 (our last vintage of this variety), with the data as below:
Picked 17 March 2009 Picked 20 March 2009
Beaumé 11.5 Beaumé 12.3
pH 3.60 pH 3.48
TA 6.70 g/L TA 5.8 g/L
Dave Johnson and his team of workers made an exemplary wine from our second vintage of Viognier grapes. Treated with “kid gloves”, the first “tranche” of fruit was lightly pressed, barrel fermented in 100% new French oak, lees stirred every day to obtain some creaminess to the wines texture and then carefully settled out. The second “tranche” was tank fermented and created the weight and balance within the final wine. Creative complexity is the term we like to use and this wine shows the abundance of flavours that our Viognier will be known for, and this is in part due to the light and sensitive wine making skills exhibited by Dave. The wine has turned out to be a wonderful effort from the team and they are excited at what they have achieved and it also provides us with a great sense of pride in our vineyard once again.