Viognier is an ancient grape variety with a long history in the northern Rhône Valley, particularly in the French region of Condrieu. Within Australia, it is planted predominantly the Eden Valley and Hilltops regions. It is a difficult grape to grow and produces characterful wine with a heady floral perfume and rich apricot flavour. Wines are generally medium to full bodied with low acidity and opulence on the palate. They can tend towards high alcohol levels and are generally not intended for long term cellaring. It has become trendy to co-ferment or blend small percentages of viognier with shiraz to lend aromatic lift and suppleness. Louise Radman