Yalumba The Virgilius Viognier 2018

Yalumba The Virgilius Viognier, Eden Valley, South Australia, 2018   

Grape: 100% Viognier

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.

"Wild-fermented in French oak, with 10 months ageing in barrels of various sizes, this comes from elevated Eden Valley vineyards planted in 1980 and 1995. Pale gree/gold in colour, it is peachy, full and creamy on the nose, with twist of confit lemon and hint of something spicy and nutty. In the mouth it very nicely straddles full texture and palate-weight, and crispness, with no shortage of apricot and peach fleshiness of fruit, and a taut core of acidity that is quite pithy and lemony-dry, smoothed by the barrel component."

93/100 points, Tom Cannavan, Wine-Pages.com, 2022

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.