| |  "The shiraz-viognier blend is fast becoming an Australian institution. Adding a dash of viognier to the red grapes tames the tannins and toughness of a young boisterous shiraz in a great way, as is the case here. This red is drinkable yet powerfully flavoured, and it goes very well with lamb." Try it with: lamb cutlets with radish salad and cinnamon yoghurt
Greg Duncan Powell, Good Taste Magazine (Aus), January 2008 |
