Price:  £11.50 | Case Rate: £10.99
Ex Tax: £9.58

Yalumba - Y Series Viognier 2019

Information

  • 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

Wine tasting notes

Cornsilk yellow in colour with green hues. Aromas of white flowers and honeysuckle dominate the nose, with ginger and five spice to finish. The white flowers and ginger lead into a creamy mid palate with a silky textural finish. The wild fermentation and lees ageing give the wine an extra level of complexity on the palate.

Winery Information

Yalumba

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

Vinification Notes

After harvest the Viognier grapes were gently pressed and the juices handled with controlled oxidation. Fermentation took place in stainless steel tanks utilising the naturally occurring indigenous vineyard yeasts. The indigenous yeasts create layers of flavour, complexity and richness. After fermentation the wine remained on lees for three months, adding creaminess and palate richness.