Yalumba The Virgilius Viognier 2017

The Virgilius is Yalumba’s most distinguished Viognier - a wine that shows power with restraint. As Yalumba’s most premium and enchanting white wine, it is loved by wine lovers looking for something beyond the more conventional offering.

About the Vineyard

After 35 years we believe that the Eden Valley has proved its place as one of the great homes of Viognier. 

Wine Production

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 andflavour generosity.

Tasting Notes

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.

Food Pairing

At its best with food, The Virgilius complements a wide range of flavors, particularly dishes with spice and richness. Try with beef rendang, pan fried herb mushrooms, or fresh gnocchi with olive oil and shaved truffles.

Vineyard & Production Info

Vineyard name:

Multiple Vineyards

Soil composition:

Eden Valley Vineyards

Elevation:

750-1,500 feet

Average Vine Age:

35 years

Certifying organizations:

ISO14001; Entwine Australia

Sustainability certification:

EPA Acredited Sustainability Licence

Winemaking & Aging

Varietal composition:

100% Viognier

Prefermentation technique:

1-4 days on solids before wild yeast start to ferment

Fermentation container:

mature old French oak puncheons and barriques

Malolactic fermentation:

Partial

Fining agent:

Vegan

Type of aging container:

Barriques and Puncheons and Demi muids

Age of aging container:

10 months

Type of oak:

French

Length of aging before bottling:

12 months

Analytical Data

Alcohol:

13.5 %

pH level:

3.5

Residual sugar:

1.1 g/L

Acidity:

5.3 g/L