A small percentage of the fruit harvested for this 2007 wine was taken from the new viognier clonal vineyard plantings, a program which Yalumba has pioneered for 10 years. The inclusion of these clones is yet another milestone in the Yalumba Viognier journey.
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.
The wine is pale gold in colour with green highlights, with a nose displaying aromas of apricot nectar, lifted honeysuckle and orange oil perfume. The palate is long, rich and luscious with intense stone fruit flavours, particularly white peach and apricot, finishing with an aromatic citrus freshness.