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Description
Yalumba Organic South Australia Viognier 2019 (Australia)Dry style Apricot & citrus Ginger & spice Velvety finish "Pristine and elegantly fragrant, the beautifully expressed bouquet shows citrus peel, apricot, rich floral and mixed spice aromas, leading to a succulent palate that's fleshy and flowing to a lengthy velvety finish. At its best: now to 2023" Sam Kim, Wine Orbit, Apr 2021 Pale lemon with green hues. The aroma is a funky mix of pretty white flowers, ginger and jasmine with hints of apricot.
- Dry style
- Apricot & citrus
- Ginger & spice
- Velvety finish
"Pristine and elegantly fragrant, the beautifully expressed bouquet shows citrus peel, apricot, rich floral and mixed spice aromas, leading to a succulent palate that's fleshy and flowing to a lengthy velvety finish. At its best: now to 2023" Sam Kim, Wine Orbit, Apr 2021
Pale lemon with green hues. The aroma is a funky mix of pretty white flowers, ginger and jasmine with hints of apricot. Creamy, rich and long with flavours of fresh apricot nectar and almond meal, leading into a succulent mid palate with bright stone fruit flavours and Asian five spice on the finish.
A cool, dry winter was followed by mild conditions in spring and early summer, giving the Viognier grapes a cool growing season in which to slowly ripen. Warmer weather around mid-January led to the even ripening of fruit on the vine with great flavours and acidity.
Located on the Murray River at Loxton, the Barich family property features a beautiful organic vineyard that produces wonderful Viognier. Since the 2011 vintage these grapes have been complemented by the Bassham family’s vineyard in Barmera. 2018 saw the addition of the Strachan Vineyard from Renmark, who, like the Bassham Family, are long term growers with Yalumba. 2018 was also the first vintage of Viognier grapes from the Yarra Vale Vineyard in Virginia. Meticulous work in all vineyards ensures the grapes are in perfect condition when they are picked. Made with organic winemaking techniques this wine was fermented with indigenous yeast and little intervention from the winemaker.
Food Pairing: Pair with red duck curry, pad Thai, or red lentil dhal with spinach.
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