Yalumba The Virgilius Eden Valley Viognier 2020

Winery Background and History

Established in 1849 by Samuel Smith, Yalumba is Australia’s oldest family-owned winery, located in the Barossa Valley of South Australia. Over the years, Yalumba has built a reputation for innovation and excellence, particularly in championing the Viognier grape variety. Their dedication to this varietal has positioned them 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 instrumental 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 2020 vintage experienced a second consecutive year of below-average winter rainfall. Cool November weather delayed flowering, which coincided with warm, windy conditions, resulting in fewer grapes set. A warm, dry December and January kept berries small until late January when 35mm of rain fell. Subsequently, cooler than average day and night temperatures provided perfect ripening conditions, resulting in lovely texture, intense aromas, and flavors. 

Grape Varietals & Percentage Used

100% Viognier

Vinification & Aging Methods

The grapes were handpicked and wild fermented in old French oak barriques and puncheons. This approach enhances the wine’s complexity and texture. Post-fermentation, the wine was matured for 10 months in these mature French oak vessels, allowing it to develop depth while preserving the varietal’s characteristic fruit flavors. 

ABV (Alcohol by Volume)

13.5%

Tasting Notes

The 2020 Virgilius Viognier displays a pale gold color with green highlights. The nose is aromatic, offering intense aromas of white flowers, apricots, cardamom, white pepper, and fresh ginger. The palate is layered with lifted ginger spice, mineral notes, a sourdough-like texture, apricots, 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: 92 points

• Wine Spectator: 94 points 

• James Suckling: 93 points