Viognier works in the Canberra District. It avoids, in good hands such as those of Lark Hill, the oily and flabby characters that it can take on elsewhere. Clonakilla opened my eyes to the potential of viognier in the region, and Lark Hill continues to affirm it here with another good viognier release at a much gentler price. Grown biodynamically, part of the grapes are fermented in old oak with wild yeasts. In the glass, there are aromatics of soft apricot, talc, stone and white nectarine. The palate has a balance and harmony to it, with good length on the finish. This is a very fresh style of viognier that appeals.