Price:  £15.50 £13.95 | Case Rate: £13.50
Ex Tax: £11.63

Yalumba - Samuel's Collection 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: 13.5%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Enjoy with a Moroccan tagine and spiced cous cous,

Duty/Vat Paid
D: 95 (2019) IWC: 100 (2019)

Wine tasting notes

Pure aromas reminiscent of fresh apricots, lifted ginger, saffron and fresh white flowers. The palate is long, rich and luscious, with intense and expressive stone fruit flavours finishing with an alluring freshness. This wine will continue to grow and develop in the bottle, firstly showing enhanced apricots and spice, then honey flavours and toast complexity.

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

Decanter (2019)95 pts

Decanter Gold - Delicate apricot and acacia aromas, creamy texture with peach, quince and delicate ginger spice towards the end. Notes of melon and juniper carry through on the long finish, with a pleasant mineral salinity.

International Wine Challenge (2019)100 pts

International Wine Challenge Gold

Vinification Notes

After harvest, 60% of the fruit was gently pressed directly into old French oak barriques and puncheons and the remainder into stainless steel tanks. The juice was allowed to passively interact with the air, oxidising out any bitter phenolics and creating a perfect environment for the wild yeasts, natural to the vineyard, to begin fermentation. The wine was left on lees which, with regular bâtonnage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight.