Viognier, the unusual French white variety, was first planted by Chris and Alice Harding in 1998 to supply propagation material for the Viticlone Supplies Grapevine Nursery , a sister company of Seven Ochres.

Since then, as the vines have matured, the fruit has consistently displayed classic varietal characteristics and in 2004 it was decided to start experimenting with making the wine onsite rather than selling the fruit. The first trial vintage confirmed our belief that the variety 'felt at home' in these warmer parts of the Margaret River Wine Region where it is able to achieve complete fruit ripeness.

The vines are shoot thinned during spring to restrict the yield, and the grapes are harvested by hand at the end of February. The fruit is chilled overnight before being crushed, destemmed and then given a gentle pressing in a traditional basket press. Fermentation is carried out at about 18 degrees celsius with a small proportion of solids returned to the cold settled juice and a cultured yeast added . No oak treatment is given to the wine to allow retention of fruit driven characters, and to enable Viognier's natural depth of palate and vibrant floral aroma to show through.

classic viognier floral and honesuckle characters, with butterscotch and spiciness on the palate finishing with the oily texture typical of the variety.

limited release sweet wine produced from fruit left to ripen an additional 3 weeks intensifying flavours and sugar content. Apricot blossom and lychee characters.

limited release, semi sweet wine of this Italian variety which originates from the area inland from Naples. Known since Roman times for its crisp green apple and honey flavours.

In 2005 Seven Ochres was fortunate to be offered small parcels of each of these varieties from a single vineyard site located on gravelly soils, also in the northern part of the Margaret River Region. The three varieties were hand picked, crushed and destemmed before fermentation in open vats with plunging of the caps occurring twice a day for two weeks. The ferments were started with wild yeasts then carried through with cultured strains at about 24 degrees celsius. The free run of each variety was combined with the pressings and matured in new, medium toast, French oak barrels for 18 months.

The wines were then blended 50% Cabernet Sauvignon + 25% Petit Verdot + 25% Merlot to create a silky, full bodied wine with deep, blackcurrant, dark licorice and black olive flavours balanced by rich toasted oak, and fine dusty tannins. The wine was bottled 2006 and will cellar for a minimum 5 years. We recommend that you decant the wine prior to serving, as it has only been lightly filtered and may throw a sediment. 14% Alcohol. 750ml

James Halliday rated the wine 90 points in his 2008 Wine Companion, commenting "A powerful wine, with abundant blackcurrant, cassis and olive tapenade flavours; good control of tannins and oak, cellar to 2012"

Shiraz fruit was sourced in 2006 from the same vineyard site as our successful 2005 Cabernet blend. We co-fermented the Shiraz fruit with 5% Viognier fruit from the Seven Ochres vineyard in open fermentation vats, plunged the cap twice a day for ten days then transferred the wine to a combination of new and one year old medium toast French oak for maturation over a period of 18 months.

It is a complex and elegant blend of these two varieties showing dark chocolate and plum flavours with the spice and fragrance of the Viognier well defined. The wine will cellar for at least five years, but is also suitable for drinking now. 13% Alcohol. 750ml

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