2019 Yalumba 'The Virgilius' Viognier Eden Valley

Winemaker Notes: Pale gold with green highlights. Intense aromas of apricots, cardamom, white pepper and fresh ginger. Lifted ginger spice is layered on the palate with mineral, sourdough-like texture, apricots and almond savouriness. The hallmark Viognier texture of the palate is clearly evident in this wine. It is complex while at the same time shows purity and restraint that will unwind slowly in the glass and take the imbiber on a sensory journey. At its best with food, The Virgilius complements a wide range of flavours, particularly dishes with spice and rich flavours. Try with pan-fried, herb stuffed mushrooms or fresh gnocchi with olive oil and shaved truffles.

CRITICAL ACCLAIM


Robert Parker's Wine Advocate - "The 2019 The Virgilius Viognier is generally accepted as being one of the best Viogniers in the country (there are a handful of wines in this group), and it manages a range of briny acidity and chalky phenolics balanced on a fulcrum of sweet summer apricot, white flowers and green apples. Really smart."


James Suckling - "This has a complex nose of burnt lemon, grapefruit, beeswax, dried jasmine, chamomile, salted lime slices and pineapple. It’s medium- to full-bodied with sleek, saline layers. Bright acidity. Fresh and elegant."


Wine Spectator - "A supple, elegant white, with generous and pure ripe Crenshaw melon, apricot and lemon curd flavors at the core. Delivers details of candied ginger peel, peach blossoms and lemon verbena that linger on the finish. Drink now."


Wine Enthusiast - "This is an opulent, multifaceted vintage of Virgilius—lemon-hued and wafting saline and floral aromas of honeysuckle, struck match, white peach and lemon oil. The palate is more about texture than flavor: rich and creamy with just enough acidity to keep it fresh. Highly food friendly, it drinks well now and should hold up well until 2028."