Price:  £12.05 | Case Rate: £12.05
Ex Tax: £10.04

Yalumba - Y Series Viognier 2017


  • Country: Australia
  • Wine Region: South Australia
  • Wine Maker: Andrew La Nauze
  • Grape: Viognier
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
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
Minimum Qty: (6 btls)
WA: 86 (2015) VS: 89 (2014) WS: 90 (2017) WE: 87 (2016) JH: 86 (2015) WF: 90 (2015)

Wine tasting notes

Pale straw in colour, the 2012 Y Series Viognier has aromas of honeysuckle, candied ginger and glacé pineapple that typify this exotic variety. The palate is rich in texture and body thanks to wild yeast fermentation and ageing on lees, yet retains a refreshing quality that make it a pleasure to drink. Flavours to be found on the palate include fresh pineapple and lychee

Winery Information


Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch ?Yalumba? ? aboriginal for ?all the land around?.Six generations and more than 150 years later Yalumba, Australia?s oldest family owned winery, has grown in size and stature,.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)86 pts

Man-o-man, it's difficult to make good quality Viognier at the value end of the market, but if anyone can do it, Yalumba can! The 2015 Viognier Y Series has very pretty floral aromas of peach blossoms with spiced pear notes, plus a hint of clover honey. Medium-bodied, the pleasantly oily palate is offset by nice freshness and it offers a long, spicy finish

Vinous/Antonio Galloni (2014)89 pts

Light, bright straw. Vibrant peach and melon aromas are complemented by a deeper-pitched suggestion of honey. Silky and fruity on the palate, offering juicy pit and orchard fruit flavors that tighten up with air. An elegant, restrained rendition of this often flamboyant variety, finishing with firm grip and good zesty persistence.

Wine Spectator (2017)90 pts

Lemon, chamomile and spicy nectarine flavors are fresh and vibrant, set on a crisp body, finishing spicy and refreshing, with plenty of intensity.

Wine Enthusiast (2016)87 pts

Given the paucity of quality Viognier (or any Viognier) for under $15, this is a notable achievement. Musky, melony and spicy, it marries ample weight and breadth with just enough life-giving acidity. Drink now.

James Halliday (2015)86 pts

You can't make silk purses out of sow's ears even if it is viognier and you are Yalumba making a wine to sell at $14.

Wine Front (2015)90 pts

The Yalumba Y Series range is a fertile hunting ground for good value wines of good character of the varieties they are produced from. Dictionary stuff, for the most part. Really good hit of viognier, if that’s what you’re into. It’s all dried apricot rolled in coconut, sweet herb, orange marmalade scented. The palate has some stickiness to texture and slippery richness with a juicy, apricotty flavour profile, yet it finishes with a squeeze of lime to freshen things up. If you wanted a white with stacks of flavour and wanted a bit of a bargain, well, this is a winner. And it tastes emphatically like viognier. Thank heavens.

Vinification Notes

After harvest the Viognier grapes were gently pressed and the juice handled with controlled oxidation. The wine was fermented with indigenous yeast in stainless steel. These grapes, and the indigenous yeast that have transformed them into wine, have created layers of flavour and richness. After ferment the wine was left on yeast lees for a few months to increase the complexity and creaminess of the wine and add richness to the palate.