Description / Reviews
"Handpicked Viognier grapes were whole-bunch pressed to mature French oak barrels, where they were fermented by ‘wild’ yeasts occurring naturally in the vineyard. These wild yeasts play a subtle yet important role in the development of the wine, creating layers of richness, complexity and fine textures. Lifted ginger spice is layered on the palate with mineral, sourdough-like texture, apricots and almond savouriness. The hallmark Viognier texture of the palate is clearly evident in this wine. It is complex while at the same time shows purity and restraint that will unwind slowly in the glass and take the imbiber on a sensory journey." - Winemaker Notes
"Yalumba's Virgilius Viognier remains a benchmark for the variety in Australia. Expressive but so finely focused and precise, nothing blown out of proportion, no mean feat with this persnickety variety. Tautly stretched citrus fruits with a whiff of apricot kernel and hints of white flowers, crushed stone, almond meal, white flowers, some distant marzipan and clover blossom. Stony-pure on the palate with a lovely bright mineral cadence and a dry, enduring finish." - 96 Points, Dave Brookes, Halliday Wine Companion
Unquestionably Australia’s flagship Viognier, and has been for many years, the Virgilius sits comfortably with the best made on the planet (and is usually significantly better buying). From the Eden Valley, this comes from the team’s oldest Viognier vines – they first planted this variety back in 1980 when there seemed every chance that it would slide into extinction. This vintage spent ten months in French oak. A pale lemon hue, this is beautifully aromatic. No escaping the grape though – Viognier is as distinctive as Gewürztraminer, when well made. There is ginger and lemongrass here, but most especially apricot, along with mandarins, nectarines and a touch of orange rind. We also have aromas of spices and a touch of limes. Such balance and length! A superb Viognier/Virgilius, which surely has at least six to ten years ahead of it." - 96 Points, Ken Gargett, Wine Pilot
