Yarra Yering Carrodus Viognier 2019

Tiny yields, this fruit is hand harvested lovingly by only Yarra Yering staff, into the cool room overnight and then whole bunch pressed. Any juice not pressed from the skins is then frozen to be used in the Dry Red Wine No. 2 ferment weeks later. The Viognier juice is run off to oak barrels without any clarification for primary fermentation. Largely left alone until bottling after 10 months. Only two barrels are produced.

95 Points – 2022 Halliday Wine Companion

93 Points – Aaron Brasher, The Real Review