"Yeringberg's viognier is entirely barrel fermented though it sees no new oak. Fifty percent is wild ferment in old puncheons, stirred fortnightly during winter. It spends eight months in oak. Racy viognier. Lean, crisp, long and penetrating. Does not lack intensity of flavour " ginger, stonefruits, green apples and stone " though there's nothing hedonistic about this. It's more about the finish than the journey. Floral/spicy aromas a highlight."
Campbell Mattinson, The Wine Front, May 2012
"The 2011 Viognier received no malolactic fermentation and no new oak. It was all barrel fermented in seasoned puncheons, 50% with wild yeast and aged 8 months in oak. The nose is perfumed with notes of honeysuckle, jasmine and apricots over hints of fresh pears and nutmeg. Light to medium-bodied, it fills the mouth with peach and apple flavors marked by refreshing acidity, finishing long, with some baking spices and white pepper coming through. Drink this one now through 2014."
Lisa Perrotti-Brown, Wine Advocate #201
Jun 2012
Country:
Australia
Region:
VIC- Yarra Valley
Variety:
Wine White - Viognier
Size:
750mL
