Willunga 100 is in McLaren Vale, south of Adelaide. The grapes come from a range of selected vineyards in McLaren Vale and Adelaide, including some over 50 years old. Winemaker Stephen Pannell uses modern equipment alongside traditional winemaking techniques, including open-top fermenters, to ferment small parcels of fruit as they arrive at the winery.
Vineyards: The sandy soils provide lifted aromatics to the wines, while darker soils including “Terra Rossa” types contribute to the rich, bold tannins. The vineyards are carefully managed, with only the best parcels of fruit going towards the production of Willunga 100.
Vinification: Parcels of Shiraz were harvested in March with the Viognier ripening slightly later. This allowed for the full ripening of the Viognier which ensured quality integration with the Shiraz. The two grape types were fermented together in open-fermenters where it was plunged and pumped over at least twice daily. Following fermentation, the wine was matured in French and American oak.
Tasting Notes: The 2007 vintage is deep ruby in colour with purple hues. Very upfront on the nose, with a touch of peachiness from the Viognier and buckets of juicy, bramble fruit from the Shiraz, along with spicy notes and underlying vanilla. This is a well structured wine, with smooth, ripe tannins, great depth and a lingering finish.