|
gptkbp:instanceOf
|
wine
|
|
gptkbp:acidity
|
medium
|
|
gptkbp:ageLimit
|
5-10 years
|
|
gptkbp:alcoholContent
|
13.5%
|
|
gptkbp:aroma
|
apricot
peach
jasmine
|
|
gptkbp:availability
|
limited
|
|
gptkbp:awards
|
multiple gold medals
|
|
gptkbp:bottleSize
|
750ml
|
|
gptkbp:brewingProcess
|
gptkb:Robert_Hill_Smith
aged on lees
fermented in oak
Yalumba vineyard
|
|
gptkbp:colors
|
white
|
|
gptkbp:cookingMethod
|
handpicked
|
|
gptkbp:distribution
|
international
|
|
gptkbp:exportedTo
|
varies by region
|
|
gptkbp:finish
|
long
|
|
gptkbp:firstAwarded
|
2001
|
|
gptkbp:flavorProfile
|
dry
|
|
gptkbp:foodPairing
|
seafood
chicken
Asian_cuisine
|
|
gptkbp:grapeVarieties
|
gptkb:Viognier
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Yalumba The Virgilius Viognier
|
|
gptkbp:label
|
green
elegant
The_Virgilius
|
|
gptkbp:legacy
|
varies
|
|
gptkbp:priceRange
|
$30-$50
|
|
gptkbp:primaryUser
|
high
|
|
gptkbp:producedBy
|
Yalumba
|
|
gptkbp:region
|
gptkb:Barossa_Valley
gptkb:Australian_wine
|
|
gptkbp:releaseYear
|
varies
|
|
gptkbp:servingTemperature
|
8-10°C
|
|
gptkbp:style
|
dry
|
|
gptkbp:sustainabilityPractices
|
organic farming
biodynamic practices
|
|
gptkbp:tastingNotes
|
stone fruit
spice
floral aromas
|
|
gptkbp:texture
|
creamy
|
|
gptkbp:type
|
natural cork
|