The Y Series Viognier label is dressed by a motif of cuttings, the beginnings of a new vineyard, planted after careful sorting, grafting and bundling at the Yalumba nursery. After many seasons of husbanding and nurture, deciding on the optimal day of harvest is essential to the quality of the final Viognier wine. Grapes are gently pressed and the juices handled with controlled oxidation. Wild indigenous yeasts from the vineyard are called upon to initiate ferments, transforming the nature of the fruit, creating layers of flavour and aromatic complexity. Upon completion, components are held on yeast lees for several months to develop textural creaminess and enrich the palate.