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

I first tasted Viognier while watching the sunrise. It has always reminded me of the awesome potential of our sun. Expect aromas of peach blossom and ripe stone-fruit and citrus flavours with a touch of vanilla from judicious barrel fermentation.

Add a touch of spice - Thai curry, Indian butter chicken or a Moroccan inspired tagine. Rich pasts dishes like fettuccine alfredo or carbonara. Equally enjoyed with a simple cheese board with brie, camembert or goats cheese.