Rich, and complex aroma of apricots mixed with citrus blossoms. Also noted: delicate spiciness, floral, apple and peach flavors. The Viognier should be served at around 14 O - 15 O, to let the full, rich flavors been emphasized. Spicy dishes, such as spicy oriental stir-and-fry and even curry, especially Thai-style made with coconut milk, are well accompanied by Viognier. Fruit salsas, atop grilled fish or chicken, are marvelously tasty with Viognier.
This wine shows true new world Viognier character. Pale lemon in colour, this Viognier exhibits a fresh nose with intense aromas of peach, apricot and white flowers. The palate is off-dry with a rich mouth-feel of apricot, tropical fruit and a hint of ginger. The flavours are well balanced with a zesty acidity and citrus tones that lead to a lengthy finish.
Food pairing suggestions:
Seared scallops with lemongrass-coconut milk sauce.
Chestnut tortellini with brown butter and sage.
Serving temp: 12 C / 53 F
