“A very layered and textural wine, lots going on here: viognier dominant this year, pear, quince and ginger but plenty of marsanne's vulgarity and roussanne's precise beauty. A fine acid line underlies a fine yet rich palate with loads of flavour persisting”

FOOD
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.