Handpicked grapes were whole-bunch pressed directly to mature French oak barriques for 10 months, where they were fermented by ‘wild’ or indigenous yeasts occurring naturally in the vineyard. These wild yeasts play a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonnage for ten months to further heighten the palate weight and increase the complexity and flavour generosity

The nose has intense aromas of early season just picked apricots, cardamom, white pepper and fresh ginger. Lifted ginger spice is layered on the palate with mineral sourdough like texture and complex apricots and almond savouriness. The trademark Viognier lusciousness of the palate is clearly evident in this wine. It is complex while at the same time showing 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 flavors, particularly dishes with spice and richness. Try with poached pike perch; grilled sirloin and fries; beef rendang; pan fried herb stuffed mushrooms; or fresh gnocchi with olive oil and shaved truffles.