Yalumba 'The Virgilius' 2001 is pale gold in colour with green highlights. The nose shows intense aromas of white peaches, apricots with slight musky nuances. Lifted ginger spice is layered on the palate with mineral texture and complex white stone fruit flavours.

The 2000/2001 growing season in the Eden Valley was a season where everything went right. Much needed 2000 winter and spring rains filled the soils with water, and the vines started their growing season in perfect conditions. Hand picked grapes were whole-bunch pressed directly to barrels, and the juice handled with controlled oxidation. The wine was fermented in mature French oak barrels using naturally occurring yeast indigenous to the vineyard. This "wild" ferment has contributed layers of richness and complexity to the wine with fine textures and flavours. 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. At blending, only the finest barrels were chosen.

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