Yalumba ‘The Virgilius’ Viognier
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After nearly two decades of experimentation with Viognier, Yalumba had gained sufficient confidence by 1998 to release its first vintage of its pre-eminent white wine The Virgilius Viognier. The wine was crafted by a promising young winemaker by the name Louisa Rose, who at that time had been with Yalumba for five years after graduating her winemaking university degree in 1992. Louisa is arguably now the most influential maker of Viognier around the world.
The Eden Valley shares its western boundary with the Barossa Valley. The region is of similar size to the Barossa Valley and is well known for making high quality Riesling and Shiraz wines rather than Viognier.
Yalumba boasts to be the only winery in the Southern Hemisphere that has it’s own Cooperage. Carefully, hand selected oak is sourced by the winemaker to ensure greater quality control every single step of the way. The Yalumba coopers employ a long, slow, medium toast, which is proven to be more homogenous and penetrates deeper into the staves. This process helps to eliminate any surface blistering and results in a sweeter more even toast that softens the aromatic compounds. The outcome is a delicate, toast that elevates the natural aromas of the wine and provides the winemaker with a greater control and consistency.
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. The Virgilius Viognier displays intense aromas of freshly picked apricots, cardamom, white pepper and fresh ginger. Lifted ginger spice is layered on the palate with mineral sourdough like texture and complex apricots and almond savouriness.see less
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