Syrah/ Viognier Co-ferments? List of Producers with this style?

[dcornutt]

To me the most successful at this, excluding high end cuvees, is Faury. Beautiful wines. 10% co-ferment Viognier. I also love Cote Rotie Barbarine by Gangloff.

[Paul_Fountain]

There are a truckload of Australian producers that make a version. A few people have mentioned the Clonakilla, and the Torbreck Run Rig (although didn’t do it for all years with the Run Rig and the amount is pretty small).
A Few others are -
Torbreck Descendant
Yalumba have a couple of different versions
Head Blonde
Domaine Terlato & Chapoutier
Heathcote Winery Mailcoach
Pondalowie
De Bortoli
Syrahmi

[Brian_Tuite]

@Mark Y

@John Morris

Le Vieux Pin - Cuvee Violette (“a couple percent” viognier)

Laughing Stock Winery - Perfect Hedge Vineyard (4%)

Was just in Okanagan and tasted through 22 wineries… i think LVP and Laughing stock makes the best Syrahs in BC… so you certainly hit on good producers… (though i prefer LVP’s regular syrah to the violette).

Waters - in WA state makes a syrah with viognier as well

Had the LVP Equinoxe a couple months ago. Special indeed.

[Todd_Hamina]

@dsGriswold

That’s 'cause you wanted it to taste like a Pinot, no?

I wanted velvet, that’s certain.

[larry_schaffer]

In our area, in addition to Paul Lato, Foxen makes a great co-ferment every vintage Toasted Rope, with up to 15% viognier co-fermented. I know Andrew Murray has made one in the past, and I believe he is producing another one moving forward.

I’ve made a few, when viognier is still available to bring in from the same vineyard I’m getting my Syrah from. My 09 Larner Syrah was about 5% co-ferment and saw 42 months in older French oak, and my 2010 White Hawk was also about 5% and saw 34 months in older French oak and was never racked.

Cheers.

[Adam_Noble]

I believe Matello and Brianne Day in Oregon are making coferments also.

[Larry_P]

Bedrock Griffin’s Lair:

[Ken_Zinns]

We’re doing some this year at Harrington Wines in San Francisco, with fruit from Sumu Kaw Vineyard in El Dorado County - I’d guess around 3-4% Viognier:

Not sure yet whether this will be bottled on its own or blended with Mourvedre that we got about a week later from the same vineyard.

Quite a few producers in California co-ferment Syrah and Viognier either on a regular basis or from time to time, too many for me to list right now.

[D_Wirsig]

@larry schaffer

In our area, in addition to Paul Lato, Foxen makes a great co-ferment every vintage Toasted Rope, with up to 15% viognier co-fermented. I know Andrew Murray has made one in the past, and I believe he is producing another one moving forward.

I’ve made a few, when viognier is still available to bring in from the same vineyard I’m getting my Syrah from. My 09 Larner Syrah was about 5% co-ferment and saw 42 months in older French oak, and my 2010 White Hawk was also about 5% and saw 34 months in older French oak and was never racked.

Cheers.

Thanks Larry… I’ll be sure to try and swing by your shop next time we’re tasting up there!

[D_Wirsig]

@Adam Noble

I believe Matello and Brianne Day in Oregon are making coferments also.

interesting to hear about Matello. I’ve had a few of their Pinot before, will seek this out…

[Cushing_Donelan]

@D. Wirsig

I’ve long been intrigued by Viognier/ Syrah co-fermentation. It can be difficult to discover producers who make wines this way (can’t easily check on Cellartracker) so I’d like to create a list of producers and also would love to hear comments if any winemakers would like to share them regarding pros/ cons, etc.
What producers am I missing? Are there any new world AFWE-ish producers creating wines like these?

I’ve had Reynvaan, and was tempted to purchase the Paul Lato “Cinematique” recently but the tariff is fairly high on that and it may be too modern for me.

List: (Will update with additions)

Guigal La Mouline
Guigal La Turque
Rostaing Cote Blonde
Paul Lato Cinematique
Reynvaan “In The Rocks”

You cannot go wrong with Paul Lato!

We’ve been producing a Syrah/Viognier co-ferment for over a decade now, all the fruit comes from the Kobler Family Vineyard in Green Valley. Unfortunately in 2011 we did not produce one, due to a poor growing season, however we’re excited to reveal the 2012 Kobler in January '15.

[Michel_Abood]

John Cabot’s Humboldt Syrah has 3% Viognier in it from what he told me.

[Michael_Meadows]

I believe Denner Dirt Worshipper is, or at least a portion of the syrah used is. Epoch co-ferments, but then blends into mouvedre or grenache (or both)

[Al_Osterheld]

We’re doing some this year at Harrington Wines in San Francisco, with fruit from Sumu Kaw Vineyard in El Dorado County - I’d guess around 3-4% Viognier:

We’ve received a lot of nice fruit this year, but this is my favorite smelling ferment at this point. Great vineyard!

-Al

[jcoley3]

D’Arenberg Laughing Magpie is another excellent Australian example. They also do a Shiraz/Rousanne called Wild Pixie that is interesting and a fun side-by-side comparison.

Yalumba does a nice value version, too.

[Brian_Curtis]

A few more Washington producers that I’m familiar with:
El Corazon - Their With Love Syrah is a co-ferment starting with the 2012 vintage.
Robert Ramsay - They seem to use about 5% Viognier in their Syrahs.
Guardian - The Informant Syrah uses 3% Viognier
Sparkman - Ruckus Syrah 7%. (Note that their Darkness Syrah is 100% Syrah)

[Sanjay_Nandurkar]

@John Morris

From another earlier thread, per Livingstone-Learmonth, here are major Cote Rotie producers with amount of viognier they use:

Rostaing - 3%-5% for Brune & Blonde

I thought Rostaing was no longer blonde.

[Michael_Martin]

Jaffurs 2011 Larner Syrah is a co ferment with Viognier.

[G_Bienstock]

Clos Saron Heart of Stone

[Brian_Tuite]

Jolie Laide has a Grenache, Syrah, Viognier, Muscat co-fermented wine that is off the charts good for me.