Winegenie
winegenie.com/wine/smalltown-vineyards-sub-aqua-club-field-blend-2022-2022 · data sheet · generated 2026-10-26
Australia › South Australia › Barossa Valley

Smalltown Vineyards Sub Aqua Club Field Blend 2022

750 ml Viognier, Riesling South Australia, Australia 2022

Smalltown Vineyards Sub Aqua Club Field Blend 2022 is a dry, medium-bodied white from Viognier, Riesling (Barossa Valley, Australia), in the aromatic whites style. Acidity is moderate; oak influence is none. Good with roast chicken, roast pork, chicken curry, Thai food.

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Vine & Bine
In stock according to the merchant's own listing
£14.95
Buy at Vine & Bine
Affiliate link via /go/. Price from the merchant feed, seen Mon, 26 Oct 2026 05:18:33 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Viognier + Riesling prior
body
3 / 5
medium
Viognier + Riesling prior
acidity
3 / 5
moderate
Viognier + Riesling prior
oak
1 / 5
none
Viognier + Riesling prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Aromatic whites
rules-v1
Colour
White
merchant feed
Origin
Barossa Valley · South Australia · Australia
inferred
Grapes
Viognier, Riesling
lexicon
ABV
not stated by merchant
—
Farming
not stated
—
Vegan
yes
merchant description
Critic score
none
merchant feed
Drinking window
not stated
—
Decant
not stated
—
Food
Occasions
spicy food · midweek
inferred
About Viognier
Typical aromas: apricot, peach, honeysuckle, orange blossom, ginger. Serve at 9–12 °C. Grape page.
knowledge base
Typical for Viognier · knowledge base
Sweetness
bone dryluscious
dry · 1/5
Body
lightfull
full · 4/5
Acidity
lowhigh
gentle · 2/5
Oak
noneheavy
little · 2/5
Alcohol
lowhigh
moderate-high · 4/5
Typical for the variety; not a measurement of this bottle.
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Merchant's description

Sub Aqua Club is predominantly a Viognier plus some other whites (mainly Riesling) that were accidently planted in a vineyard in Moppa Springs in the furthest Northern vineyard in the Barossa Valley. The vines are dry-grown, and all the fruit is harvested before sunrise to keep the grapes as cool as possible. Whole berries are placed in open-top fermenters with indigenous yeasts. The temperature is kept as low as possible to keep the ferment long and gentle, and the cap is plunged 2-3 times daily. After 5-7 days on the skins the ferment is pressed and racked to stainless steel to finish fermenting to dryness. Fresh apricot in hue, delightfully almost equally furry on the palate. It’s at once marmalade and marble being all rich, sinewy, aromatic, and textural. Finely grained for a skin-contact wine, it should not be served too cold.

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