After harvest the Viognier grapes were gently pressed and the
juices handled with controlled oxidation. Fermentation took
place in stainless steel tanks utilising the naturally occurring
indigenous vineyard yeasts. The indigenous yeasts create layers
of flavour, complexity and richness. After fermentation the wine
remained on lees for three months, adding creaminess and
palate richness
YALUMBA “Y SERIES” VIOGNIER
RM115.00
Cornsilk yellow in colour with green hues. Aromas of white
flowers and honeysuckle dominate the nose, with ginger and
five spice to finish. The white flowers and ginger lead into
a creamy mid palate with a silky textural finish. The wild
fermentation and lees aging give the wine an extra level
of complexity on the palate.
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