The Virgilius Viognier

At its best with food, The Virgilius complements a wide range of flavours, particularly dishes with spice and rich flavours. Try with beef rendang, pan fried herb mushrooms, or fresh gnocchi with olive oil and shaved truffles.

After fermentation the wine was aged on lees with regular batonnage for ten months to further heighten the palate weight and increase the complexity and flavour generosity

Handpicked grapes were whole-bunch pressed directly to mature French oak barriques, where they were fermented by ‘wild’ or indigenous yeasts occurring naturally in the vineyard. These wild yeasts play a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours.

Established in 1849 Yalumba is Australia’s most historic family owned wine company. It remains fiercely independent and extremely progressive through the generational ownership by the Hill-Smith family. Yalumba’s longevity and success is a result of patience collaboration and progressive thinking. There is foresight to embrace the natural terroir to craft wines with individual character and a sense of purpose a spirit to reinvest in the land upon which it operates and knowledge to behave as a leader in the industry. It is committed to sharing stories of provenance gathered over more than 168 years of history of family winemaking.