Hand-picked grapes were whole-bunch pressed directly to barrels, and the juice handled with passive oxidation. The wine was fermented in mostly mature French oak barriques by a population of naturally occurring and differing species of yeast indigenous to the environment of the vineyard. In these wild ferments each yeast played a small and subtly different part in the development of the wine, creating layers of richness, complexity, fine textures and flavours. After fermentation the wine was aged on lees with regular batonage for 11 months to further heighten the palate weight and increase the complexity and flavour generosity. At blending only the finest barrels were chosen for the final wine.
A pale gold with green highlights, The Virgilius Viognier 2009 exhibits intense aromas on the nose of white peaches, apricots and ginger. Lifted ginger spice is layered on the palate with mineral texture and complex apricots and white stone fruit flavours. The trademark Viognier lusciousness is clearly evident in this wine, which is unctuous and complex while at the same time showing restraint. While showing all the virtues of great Viognier as a young wine, The Virgilius will reward medium term cellaring as it evolves in the bottle, developing further layers of flavour and aroma.
At its best with food, The Virgilius complements a wide range of flavours.
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