Heggies has been making viognier for more than a decade, with increasingly convincing results, to the point where this wine has become something of a benchmark for the variety in Australia. The fruit for this wine is hand-picked and whole-bunch pressed to minimise phenolic characters; wild (vineyard) yeast fermentation in older French oak hogsheads, then left on lees, with some lees stirring, for 7-8 months. As of 2003, screwcap-sealed.

2005

90/100 points from Robert Parker Jnr (Wine Advocate, Oct. 2006)

2004

90/100 points from James Halliday in his Australian Wine Companion 2007

2003

94/100 points from James Halliday in his Australian Wine Companion 2006; 4.5/5 stars in the Penguin Good Australian Wine Guide 2004-2005.

Winemaker’s tasting notes: "Pale straw with green tints; the nose is deliciously intense with the typical white stonefruit aromas of Viognier; the palate is round and luscious with a distinctive Eden Valley mineral texture; a wine of full flavour and body".

2002

4.5/5 stars from the Penguin Good Australian Wine Guide 2003-2004; highly recommended by Huon Hooke (Sydney Morning Herald, May 2003); 89/100 points from James Halliday in his Australian Wine Companion 2005; 89/100 points from Robert Parker Jnr in his Wine Advocate (Sept. 2003).

Tasting notes from Heggies: Pale straw in colour with green tints. The nose is rich and full, with apricot and white peach aromas leading into a round, generous palate of luscious fruit with a minerally texture".