Yalumba The Virgilius Viognier, Eden Valley, South Australia, 2017
The Eden Valley is a cooler, high altitude region on the eastern side of the Barossa in South Australia and Yalumba have been growing Viognier there for more than 35 years.
Handpicked grapes were whole-bunch pressed directly to mature French oak barriques, where they were fermented by ‘wild’ or indigenous yeasts occurring naturally in the vineyard. These wild yeasts play a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonnage for ten months to further heighten the palate weight and increase the complexity and flavour generosity
Pale gold with green highlights. The nose has intense aromas of early season just picked apricots, cardamom, white pepper and fresh ginger. Lifted ginger spice is layered on the palate with mineral sourdough like texture and complex apricot and almond savouriness. The trademark Viognier lusciousness of the palate is clearly evident in this wine. It is complex while at the same time showing purity and restraint that will unwind slowly in the glass and take the imbiber on a sensory journey.
At its best with food, The Virgilius complements a wide range of flavours, particularly dishes with spice and rich flavours. Try with beef rendang, pan fried herb mushrooms, or fresh gnocchi with olive oil and shaved truffles.
Rated: 96 points/Gold Medal International Wine Challenge "Lemon and lime, floral, flint stone notes. Plump palate, balancing acidity. Should age well for several years"
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