The grapes were hand picked and whole-bunch pressed directly to barrels, with the juice handled through controlled oxidation. The wine was fermented in mostly mature French oak barrels by a population of naturally occurring and differing species of yeasts, indigenous to the vineyard. These "wild" or "feral" ferments each played a small, subtly different part in the development of this wine, creating layers of richness and complexity. After fermentation, the wine was aged on lees for nine months to further heighten palate weight and flavour.
Pale gold in colour with green highlights, Yalumba The Virgilius 2002 offers intense aromas of rose water, white peaches and apricots, with slight musk nuances. Lifted ginger spice is layered on the palate with a mineral texture and complex white stone fruit flavours. The trademark Viognier lusciousness is clearly evident, giving complexity whilst showing restraint, ensuring good cellaring for at least 3-4 years. This is at its best with food and complements a wide range of flavours.
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