Viognier specialist Louisa Rose is overseeing the process at the Hill Smith family’s historic Still House at the Barossa winery.
“It’s been 25 years since we last distilled brandy through the still. This time we are making a batch of Yalumba V de Vie — our Viognier eau de vie,” Rose said.
“The first batch released in 2007 was distilled in the Adelaide University copper pot still as a very small trial run. Thankfully, Robert and his family were enthused by the idea, enabling us to distil our own take on eau de vie here at Yalumba.”
V de Vie is made in a traditional copper pot still and uses the heart of the runs with no wood influence.
In doing so, it maximises the preservation of Viognier’s aromas and flavours in a clear spirit and the result is a soft, mellow spirit with fragrant musk and apricot kernel aromas, combined with a clean, refreshing palate.
It is recommended as an ideal digestive and due for release in July, RRP $60.