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.
Best in Show of the 2013 Decanter World Wine Awards (Regional Trophy)
91 points Wine Spectator Polished, silky and round, gleaming with spicy pear and pineapple flavors, echoing a floral purity on the long, dry finish. Drink now. (2/ 2013) K&L Notes The Eden Vally bottling from Yalumba represents an excellent value for the varietal, delivering perfumed substance and concentration for this hard-to-grow varietal. After harvest, 60% of the wine was barrel fermented and 40% was fermented in stainless steel. From the winery: "It has pure aromas of apricot nectar, lifted honeysuckle and orange oil perfume. The palate is long, rich and luscious, with intense stone fruit - particularly apricots - and finishing with an aromatic citrus freshness. This wine will continue to grow and develop in the bottle firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast. A wonderful food wine - try it with Moroccan Tagine."