Black Chook Shiraz Viognier

Black Chook Shiraz Viognier is a co-fermented Australian red wine from McLaren Vale, bottled at 14.5% ABV in a standard 750ml format. Built on a 96% Shiraz and 4% Viognier blend that borrows directly from the ancient winemaking tradition of France's Côte-Rôtie, the wine has earned an uninterrupted run of 90-plus-point scores from international critics since 2003, including 92 points from Wine Orbit.

Quick Facts: ABV: 14.5%  |  Origin: McLaren Vale, South Australia  |  Style: Co-fermented Shiraz Viognier  |  Winemaker: Alexia Roberts

Production & Heritage

Black Chook draws fruit primarily from McLaren Vale, with additional sourcing from Padthaway and Langhorne Creek in South Australia. The defining production decision is co-fermentation — the Shiraz and Viognier are fermented together rather than blended post-fermentation, a technique rooted in the northern Rhône Valley's famed Côte-Rôtie appellation. That small 4% Viognier component serves a specific purpose: it stabilizes the wine's deep color, lifts aromatic complexity, and contributes to the notably fine, supple tannin structure. Winemaker Alexia Roberts (with Ben Riggs also credited in the wine's development) has shaped the label into a consistent performer that puts an unmistakably Australian stamp on a classic French technique.

Tasting Notes

Aroma: The nose opens with bright red cherry and blood plum before moving into deeper layers of mocha, dried herbs, and licorice. A distinctive floral lift — the Viognier's signature contribution — threads through, carrying notes of orange peel and ginger spice.

Taste: Medium- to full-bodied on entry, with juicy raspberry and dark cherry fruit that dominates the front palate. At mid-palate, peppery spice and dark chocolate emerge, supported by firmly integrated tannins and balanced acidity. The texture is generous and creamy, with the Viognier lending a rounded, almost silky quality that tempers the Shiraz's natural heft.

Finish: The finish is supple and moderately long, with lingering notes of black cherry jam, vanilla, and a fine dusting of tannins. A gentle warmth from the 14.5% alcohol carries through without becoming hot.

How to Drink Black Chook

Serve at 16–18°C (60–65°F). This wine shows well with 20–30 minutes of breathing time and drinks beautifully on its own without decanting, though a carafe will open up the aromatics further. For cocktails and wine-based drinks: a Kalimotxo works surprisingly well given the wine's fruit-forward generosity; it holds its own in a red wine sangria where the plum and spice notes complement citrus and stone fruit additions; and its peppery backbone gives structure to a mulled wine during cooler months.

Best For

• Weeknight dinners where you want something reliably excellent without overthinking
• Introducing Rhône-style blends to drinkers who primarily know single-varietal Australian Shiraz
• Barbecue season — the fruit weight and soft tannins stand up to grilled and smoked meats
• Gifting to someone who appreciates wines with a genuine story behind the winemaking technique

Frequently Asked Questions

What does Black Chook taste like? Black Chook delivers rich plum and dark cherry fruit layered with mocha, peppery spice, and dark chocolate, wrapped in a creamy, medium- to full-bodied texture with supple, fine-grained tannins.

How does Black Chook compare to d'Arenberg The Laughing Magpie? Both are McLaren Vale Shiraz Viognier blends drawing on the Côte-Rôtie tradition, but Black Chook tends toward a softer, more fruit-forward and immediately approachable style. The Laughing Magpie typically carries more structural tannin and oak influence, reflecting d'Arenberg's house style of longer aging.

Is Black Chook good for sipping on its own? Yes — the co-fermentation with Viognier gives the wine a lifted aromatic profile and soft tannin structure that make it immediately enjoyable without food, especially with a slight chill and a few minutes in the glass.

Where is Black Chook made? Black Chook is produced in McLaren Vale, South Australia, one of the country's premier Shiraz regions located about 35 kilometers south of Adelaide. Some fruit is also sourced from the Padthaway and Langhorne Creek regions of South Australia.

What foods pair well with Black Chook? Slow-braised lamb shoulder complements the wine's plum and spice depth. Chargrilled sausages match its smoky, peppery notes. Duck breast echoes the richness without overwhelming the mid-weight body. Aged cheddar or Comté draw out the mocha and vanilla undertones. Eggplant parmigiana works well with the wine's fruit sweetness and acidity balance.

What sizes does Black Chook come in? Black Chook Shiraz Viognier is widely available in the standard 750ml bottle format.

Is Black Chook worth the price? Black Chook positions as a mid-range Australian red that delivers complexity — particularly through its co-fermentation technique — well above what most wines at its price tier attempt. Its consistent critical performance of 90-plus points across multiple vintages reinforces strong value for money.

Why Black Chook?

The co-fermentation method is what separates Black Chook from the vast majority of Australian Shiraz bottlings on the market. Rather than simply blending finished wines, fermenting the Shiraz and Viognier together fundamentally alters the wine's tannin structure, color stability, and aromatic lift — a technique few producers outside the northern Rhône and select Australian estates commit to. The result is a wine that has maintained critical acclaim for over two decades, with reviewers consistently noting its balance of generosity and restraint. For drinkers looking to understand what Viognier co-fermentation actually does to Shiraz, Black Chook remains one of the most accessible and well-executed demonstrations of the technique available.