Hugh Hamilton 'Jekyll & Hyde' Shiraz Viognier


Hugh Hamilton 'Jekyll & Hyde' Shiraz Viognier

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McLaren Vale, SA
ALC: 15%

If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (We swiped the idea from the French.)


"Our most plush Shiraz-based wine, with extra perfume from co-fermentation of the Viognier with the Cellar Shiraz wines. Varietal Viognier whites are delicately fragrant: apricots, white owers, stone fruits and gingery notes. Its in uence in this case – as a blender with Shiraz – is greater on the palate than the nose, however. Here its tannins o er a note of gritty complexity, and fruitiness a gentle spicy depth, that make the blend genuinely fascinating."

Food Match

A classic dish of the Rhone region (where this blend hails from) is Chevreau a l’Ail et Herbes Sauvages. Otherwise known as baby goat with garlic and wild herbs. The English version doesn’t sound as fancy, but we’re sure it’s just as delicious!


JH Score: 95 Points.