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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
The wine is made using organic winemaking techniques, fermented with indigenous yeast and with very little intervention from the winemaker.
The aroma is intense white flowers—particularly honeysuckle and apricot nectar, with hints of freshly turned earth. This wine exhibits the typical Viognier texture—silky, rich and luscious with a lovely fresh finish. The palate is rich and long, with citrus and tropical fruit flavors. Great drinking now, with careful cellaring, this wine will continue to
show the generous Viognier flavors and textures for at least 2—3 years.
"Smooth and open-textured, this brims with spice, floral and creamy pear flavors, dancing easitly through the long, vivid finish. Drink now."
Yalumba is one of Australia's oldest family-owned wineries and was founded in 1949 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful medium-sized wineries, owned by 6th generation Robert Hill Smith. Yalumba regularly receives accolateds for its distinctive wines, as well as for its leadership role in the...Read More About Yalumba
Viognier(vee-ohn-YAY) Viognier is best known for producing the rich, aromatic white wines of the Northern Rhone. Once a pricey commodity of the area, it's now much easier to find and drink. The perfumed grape creates wines of distinct aromas and flavors. Lower in acid and even lower yielding, Viognier kept to itself in Southern France until some traveling winemakers took hold of...Read More About Viognier
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