|Goes well with||Beef, Duck, Lamb, Lobster, Salmon, Spicy food, Thai food|
|Country/Region||Australia, Australia/Eden Valley|
|Drinking style||Complex, elegant, concentrated|
After harvest roughly two thirds of the grapes was gently pressed directly to oak barrels, the rest to a stainless steel tank. The juice was handled with passive oxidation and allowed to ferment with indigenous yeasts, natural to the vineyard (rather than being inoculated with commercial yeasts). The wine was left on lees, which with regular batonage for 10 months, a process which adds amazing texture to the wine.
Yalumba are the innovators and masters of Viognier in Australia, since planting it in the 1980's in the Eden Valley of South Australia, a home from home away from its Rhone origins. So much so that comparison with the Rhone is unfair, this is already an Australian classic.
A multiple award winner and darling of the wine press including GOLD (Best in Class) in the International Wine & Spirit Competition 2009, and a high 92 points in James Halliday’s Australian Wine Companion 2011