Before the 2005 vintage the resource for this wine has been largely from the various blocks of Viognier planted on the Vaughan vineyard in Eden Valley. In 2007 two additional good quality vineyards became available in the area, adding yet another dimension to the final wine.
After the March harvest about 60% of the fruit was gently pressed directly to barrels, the rest to a stainless steel tank. The juice was handled with passive oxidation, allowing the wine to ferment with indigenous yeasts, natural to the vineyard. The wine was left on lees, which with regular batonage for 10 months increased the complexity and creaminess of the wine and further heightened the palate weight. At blending, the barrels of wine that have not made the Virgilius blend, are also included in the assemblage.
The 2009 vintage of Eden Valley Viognier is perfumed and luscious - displaying all the essence of the Viognier variety. It has pure aromas of apricot nectar, lifted honeysuckle and orange oil perfume. The palate is long, rich and luscious, with intense stone fruit - particularly apricots - finishing with an aromatic citrus freshness.
This wine will continue to grow and develop in the bottle firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast.
Perfect with Moroccan food, spiced duck and anything lamb.
Fermented & matured for 10 months in older French oak Barriques.