Winemaker Notes
"An undeniable bargain." The exotic apricot, peach, and litchi nut-scented and flavored 2005 Viognier possesses enough zesty acidity to provide balance and freshness to its flamboyant style." - The Wine Advocate"
"...Tangy and bright in the mouth, the citrus flavors precise but also nicely filled in, with a note of dried peach lingering through the powerful, spicy finish. Another outstanding example of this variety at a remarkable price from this Australian viognier pioneer."
-International Wine Cellar
- Wine Enthusiast
Throughout its history, Yalumba has been willing to take a risk and back its judgement on a new variety, a new style, or a new direction, without losing sight of traditional strengths. Nowhere is this more evident than in the winery's pioneering work in Australia with the rare and alluring Rhône grape variety, Viognier.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.