Zesty, verdant, piquant.
A definitively verdant and piquant version, the 1884 offers notes of canned asparagus, smoked jalapenos, lime, nettle, gooseberry and a hint of crunchy green apples. It has a kiss of sweetness and the palate offers more fruit than the green nose suggests. Supple and citrusy with a zesty (almost spicy) finish. .
Pair: Warm goat cheese salads, shellfish, pasta salads or spicy noodles.
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - November 1st, 2017

Spicy, textural exotic.
Ten percent of this Viognier was aged in French oak for three months to add complexity. It is golden in colour with aromas of pine resin and toasted lemons, peach crumble and tangerine oil, wild honey and mixed exotic spices. The entry is tangy; it has earthy flavours of wild mushroom and honey, which is lifted by tart citrus peel flavours. A textural component to the palate adds weight and it has a distinct savouriness.
Pair: Moroccan cuisine, food with exotic spice flavours, oily fish and stronger cheeses.
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - November 1st, 2017

Succulent, supple, fresh.
A smokey and succulent wine offering black plums and wild berries, pepper and dried violets, bacon fat and smoked spices. Licorice, sweet fruit, bittersweet cocoa and dried herbs flavours abound on a supple weighted palate. Good freshness here, an approachable everyday wine with good structure.
©copyright 2019 Daenna Van Mulligen
Wine Scores Reviewed - November 4th, 2019