Yalumba Y Series Viognier 2014
Sourced from a number of grape growing regions, the criteria for grapes to go into this wine is that they show the classic Viognier flavors and aromas of white flowers and apricot fruit, balanced by freshness and zest.
Vegan and Vegetarian Friendly
Established in 1849, Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success is a result of patience, collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose, a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking. Barossa is arguably the single most famous wine region in Australia. Barossa includes both Barossa Valley and Eden Valley, making it one of the only areas in Australia to have neighbouring warm and cool climate growing conditions. Yalumba is privileged to have access to some of the oldest vineyards in the world in Barossa Valley, including 1889 bush vine Grenache and 1908 Shiraz. At the inner sanctum of Coonawarra, on the prized terra rossa soil, lies Yalumba’s Coonawarra estate, The Menzies Vineyard. Comprised predominantly of Cabernet Sauvignon vines, this single vineyard is committed to growing premium quality fruit reflecting distinctive varietal characters of the region. Wrattonbully’s cool climate, plentiful high quality artesian water and well drained terra rossa soils led wine companies to plant large areas of mainly red grape varieties.
At Yalumba we continually strive to reduce our impact on the environment, stay involved in our community, and make great wine with minimal intervention in the vineyard and in the winery. We are committed to sustainable practices, with the belief that the healthier and more biodiverse the vineyards are the better the wines will be. Yalumba has been developing its own sustainable viticulture program since the mid 1990s, promoting the economic production of quality grapes . For every hectare of vineyard we own, we have at least one hectare of native vegetation. Our winemaking philosophy and practice means that our wines are made with the least intervention possible but with as much knowledge, confidence and expertise as possible. We want our wines to show their provenance and natural appellation – whether it be a single site, a variety or blend, or a personal style. At Yalumba we have been making wine utilising ‘wild yeast’ for over 20 years. We believe that the success and consistency that we have with wild ferments is a direct result of healthy biodiverse vineyards. All Yalumba wines are 100% vegan since the 2012 vintage, elevating our wines to a safe and ethical choice. Becoming vegan came from the desire to make wines of conviction that taste of provenance and natural appellation; and that ultimately represent quality.
A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône, and the only one allowed in Condrieu and neighboring monopole (an entire appellation dedicated to just one winery), Château Grillet. It is also a blending variety in several appellations throughout the entire Rhône Valley. Viognier is grown throughout much of the rest of the wine world with some degree of success. Look for great New World examples from California, Chile, Oregon, Washington and cooler parts of Australia.
In the Glass
This is an aromatic variety making rich, complex and full-bodied white wines redolent of a full bouquet of flowers, stone and tropical fruits and a dash of spice. It is lower in acidity than most white wines, lending to its heavy impression on the palate. While a whiff of Viognier might suggest sweet flavors, these wines are typically quite dry.
Viognier is an intense, bold variety that can easily stand up to hearty food like pork loin with apricot stuffing, roasted chicken or chicken Kiev.
While Viognier is a white grape, it also plays an 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.