Price:  £14.95 | Case Rate: £14.16
Ex Tax: £12.46

Yalumba - Eden Valley Viognier 2017


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Eden Valley
  • Wine Maker: Louisa Rose
  • Grape: Viognier
  • Grape Percentage: 100%
  • Alcohol Percentage: 12.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Food Matching

Food Matching

You can take this versatile wine anywhere, from aperitif to dessert. It has enough delicacy not to overpower subtly flavoured chicken dishes, and enough robustness to stand up to pork or lamb, so have fun experimenting with different matches. Master Sommelier Vincent Gasnier is a fan of matching Viognier with spicy Asian dishes, such as “beef or a meaty fish in black bean sauce”. Top tip: Decant Viognier in order to allow its complex aromas to come alive.

Duty/Vat Paid
WA: 88 (2013) VS: 91 (2012) WS: 91 (2011) WE: 91 (2013) JH: 92 (2013) TS: 94 (2011) NS: 93 (2010) HH: 92 (2010) RKP: 4 Stars (2010) W&S: 90 (2011) Misc: 94 Stars (2011)

Wine tasting notes

The Yalumba Eden Valley Viognier 2011 is perfumed and luscious – displaying all the essence of the Viognier variety. It has pure aromas of apricot nectar, lifted honeysuckle and orange oil perfume. The palate is long, rich and luscious, with intense stone fruit – particularly apricots – and finishing with an aromatic citrus freshness. This wine will continue to grow and develop in the bottle firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast. A wonderful food wine - try it with Moroccan Tagine

Winery Information


Yalumba is Australia’s oldest family owned winery founded in 1849 by Samuel Smith, a British immigrant (he was a Master Brewer in England) and it is still owned by the Hill-Smith family today with their high reputation as an independent producer. Yalumba is an Aboriginal word for “all the land around”. The winery is situated in South Australia’s Barossa Valley, in a small town called Angaston - an hour north-east of Adelaide. The winery even has its own cooperage – the only one in Oz.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)88 pts

June 2015 Reviewer : Lisa Perrotti-Brown. The 2013 Viognier has a delicate nose of white peaches and fresh pears with hints of nutmeg and honeysuckle. Medium-bodied, dry and with a pleasantly oily texture on the palate, it gives subtle stone fruit and allspice-laced flavors with a lively lift to the finish.

Vinous/Antonio Galloni (2012)91 pts

Jul/Aug 13. By Josh Raynolds. Light, bright yellow. Sexy, energetic aromas and flavors of white peach, pear, melon and tangerine, with an intense floral overtone. Juicy, focused and palate-staining, with a suave interplay of richness and vivacity. Shows excellent power and depth on the chewy finish, which is firm and sharply focused but not at all hard. It's my contention that Louisa Rose, the person behind this and all of Yalumba's viogniers for over two decades now, handles viognier with as much skill as any winemaker in the New World and more than most in the Rhone Valley. She's also responsible for a boatload of it every year, which makes the wines, most of which are ridiculously underpriced, all the more impressive. Rose is the chief winemaker for all of Yalumba's production now, by the way, and I hope they don't forget that it's viognier that brought her to the dance.

Wine Spectator (2011)91 pts

Feb 28, 2013 - Polished, silky and round, gleaming with spicy pear and pineapple flavors, echoing a floral purity on the long, dry finish.

Wine Enthusiast (2013)91 pts

Yalumba pioneered Viognier in Australia and the current crop of wines testifies to the company's efforts. This bottling is full bodied and rich to the point of being slightly oily on the palate, where it delivers bold flavors of honey, apricot and grilled pineapple. Drink now. J.C. (4/1/2016)

James Halliday (2013)92 pts

Very clever retro 19th century label design. There's no question, Yalumba has its head around viognier like no other producer, the only nagging question: why inflict this challenge in the first place. Its crucial achievement is the linking of apricot flavour with finesse on the finish.

Tyson Stelzer (2011)94 pts

The cool 2011 season has coaxed out quite a sophisticated Viognier. It's more restrained and texture-focused than ever, finely laced with apricot kernel, ginger, white pepper and fennel suggestions. More honed and poised than usual, it carries a seamless focus and harmonious balance. Drink 2012-2016

Nick Stock (2010)93 pts

The Yalumba Eden Valley Viognier is a ripe and complex white that shows plenty of spice, ripe apricots and peaches, and delivers essence-like purity and concentration - it's a great combination of terroir, variety and winemaker here. The palate's rich and supple: very assertive flavours and fuller texture are all nicely shaped, and there's some honey to close. A real triumph, once again

Huon Hooke (2010)92 pts

This is Yalumba’s second-top viognier after The Virgilius, and a more fruit-driven style. Medium-full yellow, with opulent apricot and honeysuckle aromas and a slightly oily texture. It’s rich and full-on with power, warmth and a touch of forward development

Ralph Kyte-Powell (2010)4 stars

Yalumba’s experience with the pungently aromatic white grape viognier has no peer in Australia. Under the expert direction of winemaker, Louisa Rose, this Barossa based winery now markets viognier in five excellent versions. This Eden Valley wine slots in the middle of Yalumba’s viognier price range, which runs from about $13 for the Y Series up to the complex, subtle power of the $50 Virgilius. It’s an elegant style, starting with a lovely, lightly musky perfume of spring blossom, underpinned by sweet and sour citrus, dried potpourri and a hint of peppery spice. It’s silky and restrained in the mouth with good flavour development and a lingering, lip-smacking, dry finish. Food ideas: mild Malaysian fish curry; pork cutlets with apples and rosemary

Wine & Spirits (2011)90 pts

Scents of orange oil, zest and pith combine in this tight, fragrant white. It's rich and substantial without being perfumed, lasting with an intriguing delicacy. Pour it with a blanquette de veau.

Miscellaneous (2011)94 stars

Tony Keys, The Keys Report - "She has lost her virtue but experience is the gift in this wine. Such a sensual number. The caress of exotic flavours is pure delight. If that's not an experience you connect with, open the mind, spread the tastebuds and relax into what is being offered. It's there for the taking."

Vinification Notes

After harvest about 60% of the fruit was gently pressed directly to barrels, the rest to a stainless steel tank. The juice was handled with passive oxidation, allowing the wine to ferment with indigenous yeasts, natural to the vineyard. The wine was left on lees, which with regular batonage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. Fermented & matured for 10 months in older French oak Barriques & Hogsheads.