The long ripening season has led to an intensely aromatic nose and flavours in the 2004 Viognier wines, with many layers of complexity and lusciousness.
Hand-picked grapes were whole-bunch pressed directly to barrels and the juice was handled with passive oxidation. The use of "wild" or "feral" yeasts, which naturally occur in the environment of the vineyard during fermentation, helped develop the wine. Each yeast plays a small and subtly different part, creating layers of richness, complexity, fine textures and flavours. After fermentation, the wine was aged on lees with regular stirring for nine months to further heighten palate weight and increase complexity and flavour. Only the finest barrels were then chosen for blending.
Yalumba The Virgilius Viognier 2004 is pale gold in colour with green highlights. The nose presents intense aromas of white peaches, apricots and ginger. Lifted ginger spice is layered on the palate with mineral texture and complex apricots and white stone fruit flavours. The trademark Viognier lusciousness is clearly evident, which is unctuous and complex while at the same time shows restraint which should ensure good cellaring. The Virgilius is at its best with food and complements a wide range of flavours.
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