A combination of seasonal changes produced an early vintage with elements perfect for the ripening of flavours and sugars in the grapes. In summary, 2003 will be remembered as one of the great white vintages in Eden Valley.

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.

Sealed in Stelvin screw-cap for the first time, Yalumba The Virgilius Viognier 2003 is pale gold in colour with green highlights. The nose presents intense aromas of rose water, white peaches, apricots and slight musk nuances. 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.

Other Vintages

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