Before the 2005 vintage the resource for the Eden Valley Viognier has been largely from the various blocks of Viognier planted on the Vaughan vineyard. In 2005 two additional good quality Viognier vineyards became available, adding yet another dimension to the final wine.
After harvest 60 per cent 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 that, with regular batonage over 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. At blending, the barrels of wine that did not made the Virgilius blend were also included in the assemblage.
The Yalumba Eden Valley Viognier 2011 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 – and 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. A wonderful food wine - try it with Moroccan Tagine.
4th to 28th April 2011
Fermented and matured for 8½ months in older French oak.