45% Viognier, 36% Hárslevelu, 12% Sauvignon Blanc and 7% Semillon.
Tasted on the beach with lots of meaty local oysters and a charming hostess (Suzette, winery manager), all of which may have intoxicated me in many ways! – Simon.
Naturally fermented, using a more oxidative process and aged in older 500L French oak barrels on lees for 11 months. Full-bodied, great citric apple & peach fruit, nice freshness, straw, almonds, cream.
CLICK HERE to see Richard’s chat about it