|Goes well with||Blue Cheese, Cheeses, Duck, Fish|
|Drinking style||Complex, elegant, concentrated|
Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around". Five generations and 160 years later Yalumba, Australia's oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over. The flavours of Viognier have a wonderful synergy with the flavours of Botrytis-infected wines, and Wrattonbully seems to be a perfect region for the production of them. Fruit ripens naturally with high sugar and flavours in the warm summer, and then awaits the dewy mornings and sunny days of autumn to initiate and sustain the growth of the Botrytis cinerea fungus.