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Yalumba Y Series Viognier 2012

Viognier from Barossa, Australia
    • WE90
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    • WS89
    • JH88
    • WE88
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    Winemaker Notes

    Pale straw in color, the 2012 Y Series Viognier has aromas of honeysuckle, candied ginger and glace pineapple that typify this exotic variety. The palate is rich in texture and body thanks to wild yeast fermentation and ageing on lees, yet retains a refreshing quality that make it a pleasure to drink. Flavors to be found on the palate include fresh pineapple and lychee.

    Vegan and Vegetarian Friendly

    Critical Acclaim

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    Yalumba

    Yalumba

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    Yalumba, , Australia
    Yalumba
    Yalumba is Australia's oldest family-owned winery, founded in 1849 by Samuel Smith. From modest beginnings, the Yalumba Wine Company has grown to become one of Australia's most successful wineries, owned by 5th generation Robert Hill-Smith. Yalumba regularly receives accolades for its outstanding wines, and for its leadership in viticultural innovation and sustainable farming. Yalumba was the first winery in the world to be recognized with the Climate Award from the United States Environmental Protection Agency (2007), earned the International Green Apple Gold Award from House of Commons (U.K. 2011), and was the first winery outside the United States to win the BRIT International Award of Excellence in Sustainable Winegrowing Competition (2013). The Yalumba portfolio commences with the fresh and flavorsome varietal wines of the Y Series, then moves up to the Samuel’s Garden line to capture the essence of the classic Rhone-influenced varietals of the Barossa and Eden Valleys, explores sub-regional complexity through innovative, modern wines in the Hand Pickedline, and culminates with the coveted, collectible Yalumba Rare and Fine wines including Signature and Octavius.

    A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exist, made mostly from Greece’s plentiful indigenous varieties. Still suffering for centuries after Ottoman rule, the modern wine industry did not truly begin here until the late 20th century, after a mass influx of newly trained winemakers and investments in winemaking technology. The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is often moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, often necessitating irrigation.

    Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include soft and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    GZT3445215_2012 Item# 120826

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