Keith Tulloch Wine
Epogée Roussanne Viognier Marsanne
Hunter Valley
2016
Vintage
Varietal
Roussanne
Where it is, October 2026
Past Window: the full drinking arc closed in 2022.
This bottle is beyond its drinking horizon.
The ‘16 Epogée Roussanne Viognier Marsanne.
Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 is from Hunter Valley, Australia.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 has a full body and fresh acidity.
The 2016 vintage
Keith Tulloch Wine's 2016 Epogée Roussanne Viognier Marsanne comes from Hunter Valley, Australia.
About Keith Tulloch Wine
Keith Tulloch Wine's Epogée Roussanne Viognier Marsanne comes from Hunter Valley, Australia.
From the cellar: pair with
Pan-seared scallops with lemon butter
The pairing is scaled to the wine's full body.
Grilled chicken breast with herb risotto
The wine's fresh acidity keeps the pairing lively.
Aged Gruyère with quince compote
The pairing also suits the wine's full body.
More from Hunter Valley
Frequently Asked
What is Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016?
Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 is from Hunter Valley, Australia.
What does Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 taste like?
Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 has a full body and fresh acidity.
When should Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016 be opened?
The canonical CAI full drinking arc is 2016-2022. Within that arc, the peak window is 2018-2020. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Keith Tulloch Wine Epogée Roussanne Viognier Marsanne 2016?
Pair this wine with Pan-seared scallops with lemon butter; Grilled chicken breast with herb risotto; or Aged Gruyère with quince compote.