Each vintage I like to express the Barossa in a contrary manner. ‘The Contrarian’ is my indulgent, creative winemaking outlet and challenges traditional concepts around Barossan wine. I have been working with Viognier for 18 years now, co-fermenting with Shiraz and helping add to the texture and aromatics of my rosé. Only recently deciding to bottle Viognier on its own after a second visit to Viognier vineyards at Chateau Grillet in the Northern Rhone. This is now our fourth release of Viognier from the same high-altitude vineyard (480m) in Eden Valley. – Winemakers Note