Viognier South Australia
Yalumba pioneered the viticulture and vinification of Viognier in Australia, sowing their first commercial Viognier plantings in the cooler, elevated aspects of Valley Eden. Sourced from a number of vineyards, the criteria for selection is a good measure of all the classic Viognier flavours and aromas, white flower and apricot perfumes, balanced by freshness and zest. A flavoursome fruit driven Viognier of stylishness and flair, aromatic fruit characters are supported by creamy mid palate richness and silky textural finish.
The Y Series Viognier label is dressed by a motif of cuttings, the beginnings of a new vineyard, planted after careful sorting, grafting and bundling at the Yalumba nursery. After many seasons of husbanding and nurture, deciding on the optimal day of harvest is essential to the quality of the final Viognier wine. Grapes are gently pressed and the juices handled with controlled oxidation. Wild indigenous yeasts from the vineyard are called upon to initiate ferments, transforming the nature of the fruit, creating layers of flavour and aromatic complexity. Upon completion, components are held on yeast lees for several months to develop textural creaminess and enrich the palate.
Pale straw hue. Aromas of honeysuckle, candied ginger and glace pineapple, honeysuckle and white peach. A Viognier of richness and texture, succulent acidity and oatmeal notes, pineapple and lychee flavours before a clean, persistent finish, complemented by a subtle seasoning of exotic spice. Wild ferments and lees ageing add a level of complexity that belies its age.