Yangarra Estate Vineyard is a biodynamic wine estate located in the revered McLaren Vale region. As an accomplished winemaker, Peter Fraser has been the driving force behind the success of the company. He firmly believes that following intelligent viticulture practices is the key to crafting premium and flavoursome wines. The estate was first planted in 1946, and was purchased by Jess Jackson and his wife, Barbara Banke in 2001.
The fruit used to craft Yangarra Estate Vineyard Viognier was handpicked, pressed, and fermented in tank before being transferred to French oak barrels. The resulting wine features a pale straw colour with light green highlights along the edges. The attractive bouquet exudes rich and pleasing fruit aromas. The smooth palate contains dried apricot characters combined with taut acidity and fine tannins. These aromas and flavours offer a viscous texture, culminating in a dry and long finish. Suggested food pairings for this delightful Viognier include roasted chicken, pork and Asian cuisine.