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PV Tasting Notes
The 2004 Virgilius is developing marvellously well; this is, and has always been a flamboyant wine, exotic fruit in marvellous quantity, with fragrant perfume of smoky honeysuckle and white currant which is both ostentatious and fabulously compelling. It tastes as though slightly touched by botrytis with a wonderful thickness and superb richness, how long will this go on, I honestly don’t know so I would suggest drinking over the next 2-3 years. August 2011
Pale straw. Incisive scents of lime blossom, bergamot, ginger, white peach, apricot pit and honeysuckle. Clean and brisk in the mouth, with a ginger spice, tangy pear quality, along with crisp apple and quince notes. Finishes with energy and verve. April 2006
Winner Decanter Trophy for Single Varietal White Wine 2006
Heaven sent for Seafood Risotto, and daft as it might seem works really well with Chicken Tikka Masala, even chicken Satay will work, Roast Chicken, most chicken or pasta dishes with a creamy sauce and roast Pork with apple, Veal Scaloppine is a wow.
Hand-picked grapes were whole-bunch pressed directly to barrels and the juice was handled with passive oxidation. The use of "wild" or "feral" yeasts, which naturally occur in the environment of the vineyard during fermentation, helped develop the wine. Each yeast plays a small and subtly different part, creating layers of richness, complexity, fine textures and flavours. After fermentation, the wine was aged on lees with regular stirring for nine months to further heighten palate weight and increase complexity and flavour. Only the finest barrels were then chosen for blending.
Eight months in new French oak barriques (5%), balance in mature French oak barriques & hogsheads
Total Acid 5.8 g/L
Residual Sugar 1.78 g/L