“After harvest, 60% of the fruit was gently pressed directly into old French oak barriques and puncheons and the remainder into stainless steel tanks. The juice was allowed to passively interact with the air, oxidising out any bitter phenolics and creating a perfect environment for the wild yeasts, natural to the vineyard, to begin fermentation. The wine was left on lees which, with regular bâtonnage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. 13.5% ABV, 5.5 g/L T.A., & 3.5 pH.”

The U.S. Importer has https://www.winebow.com/acclaim?brand=Yalumba&product=Yalumba%20Samuel%27s%20Collection%20Eden%20Valley%20Viognier&vintage_year=2017&query=Eden%20Valley%20Viognier for “pro” acclaim.

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