(2020) Yalumba was the first producer of Viognier in Australia that really impressed me many years ago with a wine called 'Virgilius'. That wine will now set you back more than £30 per bottle, so I'm delighted to find this excellent example from the same region (The Eden Valley), made by the same winemaker, Louisa Rose, made with some barrel fermentation and wild yeasts, giving a similar character to its big brother. Aromas of lychee and jasmine dominate over peach and apricot, then the palate is powerful and broad, lots of grip and fruit weight and texture, a bite of graperfuit or marmalade orange bittersweet acidity into a long, intense finish. Watch the video for more information and food-matching ideas.
(2018) A really nice, cool-character Chardonnay from Colchagua's more coastal vineyards, fermented with wild yeasts and with only a small proportion fermented and aged in French oak. Lime and peach fruit touched by creamy oak lead on to a palate that's citrussy and fresh, with a nice saline lick of salty acidity, and a long finish where the ripe fruit and creamy oak just fattens nicely.
(2016) This is a powerful Wild Sauvignon, with both a beefy 14% alcohol and a thwack of oak that seems to slightly dominate both nose and palate. There is a huge core of herbaceous character, and a mineral intensity, making this a formidable and profound example that has such concentration and such deeply-etched aromas and flavours that it is just a little less approachable as a drink right now than some, but which is hugely impressive. It's a wine that will integrate and improve further.