Night harvesting. Destemming, skin contact maceration during 6 to 12 hours for each grape <16°C to reveal the complexity of the aromas and give fatness, pneumaticpress, controlled alcoholic fermentation at low temperature 16-17°C, unoaked, matured on lees in tanks.
Clear and brilliand gold robe. Intense nose, the Viognier lending peachy flavours while the Chardonnay adds body and citrussy acidity. Supple and weighty, well balanced, with rich apricot fruit and lavender accent on the finish.
on its own, as an aperitif, food friendly, excellent with all types of seafood: brandade, clam chowder, poultry dishes, chicken stuffed avocados, or veggies terrines, smoked-eel terrine, crayfish noodle laksa, grilled snoek fish glazed with an apricot jam, fresh goat cheese.