Yalumba The Virgilius Eden Valley Viognier 2019

Winery Background and History

Yalumba, established in 1849 by Samuel Smith, is Australia’s oldest family-owned winery. Located in the Barossa region of South Australia, Yalumba has a rich history of innovation and dedication to quality. The winery has been instrumental in introducing and championing the Viognier grape variety in Australia, dedicating over four decades to its cultivation and vinification. This commitment has positioned Yalumba as a leader in producing world-class Viognier wines.

Producer and Winemaker

The Hill-Smith family continues to oversee Yalumba, with Robert Hill-Smith at the helm. Chief Winemaker Louisa Rose, who joined Yalumba in 1992, has been pivotal in the development of their Viognier wines. Her expertise and passion for this varietal have garnered international acclaim, solidifying Yalumba’s reputation for excellence in Viognier production.

Vineyards and Microclimate

The Virgilius Viognier is sourced from select vineyards in the Eden Valley, a sub-region of the Barossa. Eden Valley’s elevated terrain and cool climate provide ideal conditions for growing Viognier. The 2019 vintage experienced below-average rainfall during winter and the growing season, coupled with a windy spring, leading to reduced yields. However, warm summer days and cool nights contributed to intense flavors and natural acidity in the grapes, essential for crafting high-quality Viognier.

Grape Varietals & Percentage Used

100% Viognier

Vinification & Aging Methods

The grapes were handpicked and wild fermented in mature French oak barriques, puncheons, and demi-muids. This approach enhances the wine’s complexity and texture. Post-fermentation, the wine was aged on its lees for 11 months, with regular stirring to build richness and integrate flavors. This meticulous process results in a wine that showcases the true character of Eden Valley Viognier.

ABV (Alcohol by Volume)

13.5%

Tasting Notes

The 2019 Virgilius Viognier displays a pale gold color with green highlights. The nose is aromatic, offering intense aromas of apricots, cardamom, white pepper, and fresh ginger. The palate is layered with ginger spice, mineral notes, a sourdough-like texture, apricot flavors, and almond savoriness. The hallmark Viognier texture is evident, providing a complex yet pure and restrained profile that evolves gracefully in the glass.

Food & Wine Pairing

This Viognier pairs exceptionally well with dishes that have rich flavors and a touch of spice. Ideal pairings include pan-fried, herb-stuffed mushrooms or fresh gnocchi with olive oil and shaved truffles. The wine’s texture and aromatic profile complement these dishes, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, serve The Virgilius Viognier slightly chilled at around 10-12°C (50-54°F). Decanting is recommended to allow the wine to open up and fully express its aromatic complexity. Use medium-sized white wine glasses to concentrate the aromas and flavors, enhancing the tasting experience.

Storage and Aging Potential

While approachable in its youth, The Virgilius Viognier has the potential to evolve gracefully with cellaring. Proper storage in a cool, dark environment with consistent temperatures will allow the wine to develop additional layers of flavor and aroma over time. This evolution will reward those who choose to cellar the wine, offering an even more nuanced tasting experience in the years to come.

Scores

• Wine Enthusiast: 91 points

• Wine Spectator: 92 points