Cape Byron Viognier Cask

Nose: Stewed apple and mustard (!), grilled peaches, pineapple, menthol, and white grape vinegar. Over time, buttery notes of warm bread and vanilla emerge, but a strong white wine presence dominates. It mellows with time. A splash of water makes the aroma softer and broader. Palate: Sweet cereal with hints of ginger and chili on arrival. Croissants, black coffee, and grapefruit develop. The texture is good, though not exceptional, with a spritzy, drying mouthfeel. Water enhances the palate by toning down the spice and increasing sweetness for balance, also making the texture creamy. Finish: Medium. Spicy cereals fade into tart grapes and gooseberries, with a hint of sweetness in the aftertaste. Like the nose and palate, reduction significantly softens and improves the finish. The aroma is more intriguing than enticing, and the palate follows suit. It seemed brittle and almost acetic when neat, but water removed that flaw and improved it greatly. Definitely add water to this one. I appreciate the core range Original from Cape Byron, considering it a genuine over-achiever and unsung hero of the local whisky scene, and their Chardonnay Cask expression was even better. This bottling doesn't impress me as much, as the buttery tropical fruit characteristic of Cape Byron seems overshadowed by the ex-viognier casks. Viognier is a dry white, and these casks imparted a flinty, harsh edge, making it occasionally fizzy and sour. Tasted from a 30ml sample. "Above Average": 81/100 (3 stars)