WTN: `05 Yalumba "Y" Series Viognier, SA.

Always a favourite at Doris Ranch, this is my third bottle and I am still experiencing some sulphur problems with this wine (see past posts). 14.5% alc (!), SC, opened and served just slightly chilled. It is however a terrific wine and has received much favourable press.

WTN: `05 Yalumba "Y" Series Viognier, S Australia.

The colour is a pale yellow, no greenish tints this time around. On the nose, I find the problem of sulphur again but not as noticeable as the last time. Otherwise, quince, minerally, honeysuckle, peach, apricot, floral...its all there.
On the palate, initial entry thoughts are peach, apricot, flinty. Medium-bodied,lemon, spice, pear as it breathes. Not too oily and could not find the heat others have described! But then they did not find my eggs.
Nice round finish that lingers and gets more flinty.

Cost was $15 Cdn.
Food, a nice pork scallopini with mushroom sauce.

The sulfur you detected, was it more matchstick indicating an above normal dose of K-meta (sulfites/SO2), or was it rotten egg/onion/garlic/burnt rubber indicating H2S, sulfides/reductive, problems? Did the sulfur fade with airing or get worse?

I'm not sure I had the "Y" series, but the local WineStyles did pour this varietal from Yalumba last week-I enjoyed it. I tend to like a bit of fruit, even residual sugar, in white wines.

The sulfur you detected, was it more matchstick indicating an above normal dose of K-meta (sulfites/SO2), or was it rotten egg/onion/garlic/burnt rubber indicating H2S, sulfides/reductive, problems? Did the sulfur fade with airing or get worse?

Sorry about replying late but out birding!! Yup, matchstick for sure and did not blowoff like sulphur normally does. I seem to be the only person recording this if you check cellar-tracker etc.