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