Yalumba Eden Valley Viognier 2011

94 Points - "The cool 2011 season has coaxed out quite a sophisticated Viognier. It's more restrained and texture-focused than ever, finely laced with apricot kernel, ginger, white pepper and fennel suggestions. More honed and poised than usual, it carries a seamless focus and harmonious balance. Drink 2012-2016."

Tyson Stelzer, Best of the Barossa Top 100 Wines, Barossa Living Magazine, Autumn 2013

"Avoiding wines with names you can’t pronounce? Move these onto your "buy with confidence" list. Viognier is used to make white wines and co-blended with shiraz to make a perfumed red. Break it into three and it’s "vee-on-yay".
Yalumba specialises in Viognier and this one is full of lifted tropical fruit before a full-bodied palate that’s generous and persistent. Try it with pork belly."

Patrick Haddock, Australian Good Taste, November 2012

"Yalumba’s dance with Viognier has been a captivating display in recent vintages, and never has it massaged such delightful restraint and texture from the variety as it did in 2011. Fine nuances of apricot kernel, ginger, white pepper and fennel define a palate of honed sophistication and harmonious seamlessness."

Tyson Stelzer, Barossa Living, Spring 2012

94 points - "There’s no question that the wizards at Yalumba have mastered this challenging variety more skilfully than anyone in the country, and they have worked their craft with special magic in 2011. A delightfully restrained and texture-focused vintage, with fine nuances of apricot kernel, ginger, white pepper and fennel. The palate is quite sophisticated, honed and poised with seamless focus and harmonious balance. 94 points is my threshold for a gold medal in a wine show, and it’s not often a wine of this calibre appears for $17 at Dan Murphy’s."