Viognier is having a moment. With wine drinkers exploring alternative varieties, this textural and complex white is discovering a new audience. For a variety that was very nearly extinct in the 1960s, it is now being poured in the best restaurants and at the most sought-after tables across the globe. There is so much to love about Viognier, from the varietal stone fruit characters, richness and spice to the low acidity Viognier lends itself to a diverse range of flavours and textures from many different cuisines.
Yalumba and Viognier are symbiotic – you cannot talk about one without the other. Australian Viognier simply would not exist if Yalumba had not taken the risk with this new variety 40 years ago. In 1980, when most Australian wineries were planting premium Chardonnay, Yalumba chose to plant Viognier on the elevated slopes of the Eden Valley. Completely captivated by a grape traditionally grown in the Rhône Valley, winemaker Louisa Rose fell in love with Viognier when she joined Yalumba in 1992. The rest is history, and today Yalumba is recognised as one of the most influential producers of Viognier in the world, producing a collection of Viogniers to suit every occasion.
"Yalumba and Viognier are symbiotic"
One grape, many different wines. Starting with Y Series Viognier, a young wine capturing the alluring freshness of Viognier this is an incredible food wine with spicy rich dishes such as a Sri Lankan curry. The Yalumba Organic Viognier is all about crafting a great wine with minimal impact to the land. An absolute gem of a wine to enjoy with Asian dishes such as Pad Thai or something lighter such as prawns and scallops. Yalumba Samuel’s Collection Viognier honours Yalumba’s founder, Englishman Samuel Smith. The wine showcases a modern interpretation of what Viognier can be. Drink with a wild mushroom and thyme risotto or a Moroccan lamb tagine. Yalumba The Virgilius is Yalumba’s most distinguished white wine and regarded as Australia’s benchmark Viognier. The wine is rich and complex, but amazingly maintains a fresh acidity that keeps the wine in balance. A white wine for red wine drinkers. Try it richer flavours such as beef rendang, pan fried herb mushrooms or fresh gnocchi with olive oil and shaved truffles.
All of the Yalumba Viogniers are wild fermented adding extra character and complexity to the wines, each a pure expression of the variety with its own personality. Look out for flavours and aromas of ginger, stone fruit, white peaches, apricots, white pepper and exotic star anise.
To try Yalumba The Virgilius, head to Hakkasan, Nobu, or Ormer in London. Or find the wines on shelf at your local wine merchant. Go on – try something different this summer.
Established in 1849, Yalumba is Australia’s oldest family-owned winery. Founded by Samuel Smith, the Hill-Smith family has been making premium wine in the heart of the Barossa for six generations. Yalumba is committed to making great wine with minimal intervention and preserving the natural environment and resources for the generations to come.
To learn more, visit yalumba.com