It might be hard to believe but adding an aromatic white grape like Viognier into a bold opaque wine would not only refine it, but also make it even darker. This classic method is still used in France’s northern Rhône Valley to transform Syrah into a slightly elevated Cru status, where bacon fat and meat become garnished with lavender and violets. Sounds like the perfect adornment, and that is why the “Sixer” was born. Adding 6%
Viognier allows the tar, tobacco, and dried fruit aromatics to polish off a fresh scent of flowers and blueberries. The mouth becomes less aggressively tannic from this tiny addition, leaving our estate wine with a long smooth finish. This is not just Syrah, but Syrah in Black Tie attire – hopefully it won’t go stag, unless that is what you are having for dinner.