After harvest the Viognier grapes are gently pressed and the juices handled with controlled oxidation. Fermentation takes place in stainless steel tanks utilising the naturally occurring indigenous vineyard yeasts. The indigenous yeasts create layers of flavor, complexity and richness. After fermentation the wine remains on lees for three months, adding creaminess and palate richness. 

All Y Series wines are made with wild fermentation and the winemakers take a minimalistic approach with human intervention. The resulting wines are natural, vegan, gluten free and met by complex flavors that represent Yalumba's rich history of winemaking.

Yalumba has pioneered the growing and making of Viognier in Australia. In 1980, the first commercial vines were planted in the Eden Valley and since then we have had nearly 40 years of viticultural and winemaking experience working with this alluring variety. 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.