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29 June 2013

Practically perfect in every way

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Yalumba Eden Valley Viognier 2012

"If it's curry or pad Thai noodles you're eating, one white wine can easily handle the heat from the chillies, the zest from kaffir lime leaves, the tang from tamarind and the creaminess from coconut milk - and it's viognier. But it has to be one with the right amount of texture and weight to counteract the spicy flavours, and Yalumba's Eden Valley Viognier fits the bill. It coats the palate, complementing the food's spiciness. And the 2012 has just the right amount of its own ginger spice plus honeysuckle, apricot and kernel. It's delicious and a bonus at this price."

Jane Faulkner, The Age, 29 June 2013


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