We utilise the skins only of the Viognier grapes by first separating most of the juice from the Viognier skins and then fermenting the remaining “sloppy” skins with select parcels of Shiraz grapes. This method of using skins on their own provides us with another dimension of aroma and texture which helps increase the flavor and complexity of this alluring wine. We introduce whole bunch fermentation, approximately 10% for this vintage, which adds an extra degree of complexity and intrigue to the wine. After fermentation all batches are drained, pressed and then racked to barrel for maturation. Matured for 14 Months in 23% new French oak hogsheads and barriques, balance in one year and older French oak hogsheads and barriques.

The Yalumba Hand Picked Shiraz Viognier is sourced entirely from the Eden Valley region. In 2016, two Shiraz vineyards stood out for their style and elegance and are the components of the blend.