“A very layered and textural wine, lots going on here: sMore viognier dominant this year, pear, quince and ginger but plenty of marsanne's ulgy and roussanne's beauty. There's a bit of chardonnay there too, like a teacher with a ruler making sure every behaves. A fine acid line underlies a fine yet rich palate with loads of flavour persisting” Bryan Martin
This brew can handle quite rich food. Savoury cheese dishes like raclette and, if you are game and old school, a fondue. Yep, I said that, bring back the fondue is what I say. Seafood too will work a treat, crabs and other crustacean dishes just seem to go with these richer, textured whites.
10 years easy
VARIETIES Viognier, Marsanne, Roussanne and Chardonay
VINE AGE planted 1998
SOIL Duplex, decomposed granite, red loamy clay
SLOPE varies, north-east and south-east
VINTAGE NOTES Up and down year, frost, heat and rain but nothing too dramatic..
WINEMAKING NOTES combination of whole bunch pressed fruit run straight to 600l Demi-muids with some skin contact and whole cluster ferments. Nine months on lees, no MLF, a little ceramic action too.
ANALYSIS pH3.5, TA 6.7g/l, RS 0.3g/l, FSO2 20ppm
BOTTLED January 2018
PRODUCTION 300 dozen