Yalumba Rare & Fine The Virgilius

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Yalumba The Virgilius Viognier bottle image

Wine Description

The Virgilius is Yalumba’s most distinguished Viognier - a wine that shows power with restraint. As Yalumba’s most premium and enchanting white wine, it is loved by wine lovers looking for something beyond the more conventional offering.

"Limpid yellow-gold. High-pitched aromas of fresh pit and orchard fruits, Meyer lemon and violet, with a smoky mineral quality emerging as the wine opens up. Sappy and pliant in the mouth, offering mineral-accented white peach, pear nectar and tangerine flavors and an exotic touch of fennel. Shows excellent clarity and mineral thrust on the impressively long finish, which clings with noteworthy tenacity and repeating floral and peach notes."
— Vinous, Dec 2021

“A long, mild growing season has given a rich, flavoursome Viognier here – more citrus-driven, with a riper fruit spectrum than the 2018, with candied lemon and green pineapple, as well as fleshier peach and lychee. Fresh ginger, celery salt and a dusting of oak spice lend savoury nuance. Like the 2018, naturally fermented and lees-aged, with regular batonnage in mature French oak barriques, puncheons and demi-muids.”
— Decanter, Jan 2021

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Vineyard name

Multiple Vineyards

Soil composition

Eden Valley Vineyards

Elevation:

750-1,500 feet

Average Vine Age:

35 years

Certifying Organizations:

ISO14001; Entwine Australia

Sustainability Certification:

EPA Acredited Sustainability Licence

Prefermentation Technique:

1-4 days on solids before wild yeast start to ferment

Varietal composition:

100% Viognier

Fermentation container:

mature old French oak puncheons and barriques

Malolactic fermentation:

Partial

Fining agent:

Vegan

Type of aging container:

Barriques and Puncheons and Demi muids

Type of oak:

French

Length of aging before bottling:

12 months

Age of Aging Container:

10 months

pH level:

3.5

Acidity:

5.3 g/L

Alcohol:

13.5 %

Residual sugar:

1.1 g/L

Handpicked grapes were whole-bunch pressed directly to
mature French oak barriques, 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 andflavour generosity.

After 35 years we believe that the Eden Valley has proved its place as one of the great homes of Viognier.

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POS MATERIALS

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Yalumba Rare & Fine The Virgilius

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Yalumba Rare & Fine The Virgilius

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