Dry White Varieties (<5g/l or up to 9g/l if TA <2g/l lower) (Other than above-mentioned classes)

The wine spent 11 months on its primary lees, that was stirred up by rolling the barrels every 2 weeks.

Without surprise the wine does best with all things surrounding the orient, such as an Indian korma, and other mild to medium aromatic curries, briyani, traditional South African boboti and pickled fish. The wine echo’s the aromatic spices used in any dish and will even latch on to a bit of ginger. It likes a peach and pear chutney in a dish and has an intimate love affair with rosemary, so much so that, if you insist on enjoying her at all costs, you could manipulate almost any food, from meat and poultry to vegetables, by adding sufficient rosemary. The rich, sweet flavours of crab and crayfish will make her sing, particularly in creamy sauces flavoured with saffron. It is unbeatable with a mushroom or crab risotto and soup or salads that feature carrots and oranges. This Viognier works well with fusion inspired dishes, the sweet, sour, salt & spice that the Thai inspired palate is built on is something she balances with beautifully. Next time you find yourself eating from the orient reach for a bottle of this Viognier, you cannot go wrong. It also has a flirtation with salt and works magic with Feta and Roquefort-styled cheeses.