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Before the 2005 vintage the resource for the Eden Valley Viognier has been largely from the various blocks of Viognier planted on the Vaughan vineyard. In 2005 two additional good quality Viognier vineyards became available, adding yet another dimension to the final wine.
After harvest 60 per cent of the fruit was gently pressed directly to barrels, the rest to a stainless steel tank. The juice was handled with passive oxidation, allowing the wine to ferment with indigenous yeasts natural to the vineyard. The wine was left on lees that, with regular batonage over 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. At blending, the barrels of wine that did not made the Virgilius blend were also included in the assemblage.