Back in 1980 when the Viognier grape was all but extinct, Yalumba began a journey which has made them the most influential producer of Viognier in the world. Yalumba began their love affair with this exotic Rhone varietal when they realized that the slightly elevated slopes of Eden Valley were ideal for aromatic whites. The site was to become Australia's first significant Viognier vineyard. After many vintages, Yalumba have determined that the best results are achieved when they intervene as little as possible in the fermentation and the ageing.

Following harvest, two thirds of the fruit is gently pressed directly to a mix of older French oak puncheons and barriques, the balance is pressed into fermenters. Juices are handled with passive oxidation, allowing the wine to ferment with indigenous yeasts, natural to the vineyard. Batches are kept on sedimentery yeast lees and treated to regular batonnage for ten months to increase complexity, infuse creaminess and further contribute to palate weight. Barrel fermentation has contributed to creating a truly intriguing wine. Natural indigenous vineyard yeasts play a key role in allowing the flavours and textures to express themselves to the full.