The grapes for The Virgilius 1999 were sourced from the original vines planted in 1980 on the Vaughan's vineyard in the Eden Valley. The warm, dry 1999 season enabled the grapes to achieve high sugars and intense flavours, creating opulence. The juice was fermented in French hogsheads, a small percentage new, the balance well matured from previous vintages. A portion of the wine was allowed to undergo partial malolactic fermentation, and all stayed on yeast lees, in barrel, for nine months. Both malolactic fermentation and batonnage further heighten the palate weight, complexity and flavour generosity.
Yalumba 'The Virgilius' 1999 is pale gold in colour with lovely green highlights. Intense aromas of apricot nectar, freshly sliced white peaches, lifted spice and lychees are complemented by rich stone fruit flavours and a long citrus finish.
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