Domaine Terlato & Chapoutier Shiraz-Viognier

Domaine Terlato & Chapoutier Shiraz-Viognier is a co-fermented Australian red wine (750ml, 14% ABV) from Victoria's Pyrenees region, blending 95% Shiraz with 5% Viognier. The 2011 vintage earned 93 points from Robert Parker, and the wine consistently draws critical attention for bridging Northern Rhône winemaking philosophy with Australian fruit intensity.

Quick Facts: ABV: 14%  |  Origin: Pyrenees, Victoria, Australia  |  Style: Shiraz-Viognier Blend (95/5)  |  Producer: Domaine Terlato & Chapoutier (Joint Venture)

Production & Heritage

This wine is a collaboration between Michel Chapoutier, one of the Rhône Valley's most prominent vignerons, and Anthony Terlato of Terlato Wines International. The vineyard is planted on 19th-century French rootstocks in the soils of Pyrenees, Great Western Victoria — a deliberate effort to transplant Rhône Valley DNA into Australian terroir. Following the tradition of Côte Rôtie in the Northern Rhône, the Shiraz and Viognier are co-fermented together rather than blended post-fermentation, a technique that allows the Viognier to stabilize color and add aromatic complexity while softening tannins during primary fermentation.

Tasting Notes

Aroma: Intense ruby in the glass, opening with vibrant red plum and raspberry before giving way to freshly cut flowers and violet. A subtle thread of fruit wood smoke and mineral character emerges with time in the glass.

Taste: Full-bodied and mouth-filling on entry, with bright plum and blackberry fruit dominating the mid-palate. Spicy, peppery notes build around the edges, balanced by a lively acidity that prevents the ripe fruit from becoming heavy. Savory undercurrents and a mineral backbone add dimension through the mid-palate to peak.

Finish: Moderately long with shades of black pepper, smoke, and a modest grip of tannin that frames the fruit without overwhelming it. The floral Viognier influence lingers as a perfumed lift on the close.

How to Drink Terlato & Chapoutier Shiraz-Viognier

Best served at 60–65°F, slightly below room temperature; decanting for 30 minutes opens the aromatics considerably. This is primarily a food wine and rewards neat enjoyment alongside a meal, though a single ice cube or brief chill will not diminish its character in warmer weather. A Braised Short Rib pairing mirrors its smoky, peppery depth. Lamb merguez dishes echo the North African spice tones that co-fermented Shiraz-Viognier naturally produces. Charcuterie boards anchored by cured meats and aged cheeses complement the wine's savory backbone and bright fruit.

Best For

• Dinner party centerpiece with roasted or braised red meats
• Gifting a wine enthusiast who appreciates Rhône-style blends
• Exploring the intersection of Old World technique and New World terroir
• Building a cellar of benchmark Australian Shiraz expressions

Frequently Asked Questions

What does Terlato & Chapoutier Shiraz-Viognier taste like? It is a full-bodied, fruit-forward red dominated by dark plum and blackberry, with spicy pepper, violet florals, and a smoky savory finish. The co-fermented Viognier adds aromatic lift and softens the tannins without making the wine overtly floral.

How does Terlato & Chapoutier compare to Crozes-Hermitage? Critics note that those accustomed to Northern Rhône Syrah from appellations like Crozes-Hermitage will find Terlato & Chapoutier noticeably riper and richer, owing to the warmer Australian growing conditions. Both share a peppery, mineral-driven structure, but the Pyrenees fruit pushes darker and more concentrated.

Is Terlato & Chapoutier good for drinking on its own? Yes — the wine's balanced acidity, moderate tannin grip, and layered fruit make it enjoyable as a standalone pour, particularly after a brief decant. It is equally rewarding alongside food, where its spice and structure really come alive.

Where is Terlato & Chapoutier made? The wine is produced in the Pyrenees sub-region of Great Western Victoria, Australia, from vineyards planted on 19th-century French rootstocks. The project is a joint venture between Rhône Valley vigneron Michel Chapoutier and American wine executive Anthony Terlato.

What foods pair well with Terlato & Chapoutier? Braised lamb shanks highlight the wine's pepper and smoke notes. Grilled duck breast with berry reduction mirrors its dark fruit core. Hard aged cheeses like Comté or Manchego match its savory tannin. North African tagines with cumin and coriander amplify the spice element. Charred eggplant or mushroom dishes complement its smoky, earthy undertones.

What sizes does Terlato & Chapoutier come in? The standard release is a 750ml bottle, which is the most widely available format.

Is Terlato & Chapoutier worth the price? Positioned in the mid-premium tier, the wine delivers considerable complexity for its price point — the co-fermented Viognier technique, French rootstock heritage, and consistent critical scores (up to 93 points Robert Parker) place it well above entry-level Australian Shiraz without crossing into luxury pricing.

Why Terlato & Chapoutier Shiraz-Viognier?

The defining distinction here is provenance of both vine and technique: 19th-century French rootstocks grown in Australian soil, co-fermented exactly as one would find in a top Côte Rôtie estate. Few Australian Shiraz producers commit to this method with the same rigor, and Michel Chapoutier's direct involvement ensures the winemaking reflects genuine Rhône Valley philosophy rather than a marketing conceit. Multiple vintages have scored 90 points or above from publications including Robert Parker, Wine Spectator, and Wine & Spirits, demonstrating vintage-to-vintage reliability. For anyone serious about understanding how Syrah translates across hemispheres, this remains one of the most instructive — and genuinely enjoyable — bottles in the category.