Spicy, savoury, concentrated.
A sumptuous white blend with partial wild yeast and barrel fermented, it is a combination of Sauvignon Blanc, Viognier, Chardonnay, Semillon and Muscat. This proprietary melange always shows vintage variation - sometimes it is brighter with more focus and others times it's riper.
This vintage seems to be hanging onto the oak fermentation influence; it leans toward spiced oak and butterscotch, vanilla, lemongrass and lime oil and exotic fruits. It retains its classic weight and concentration and is spicy and savoury. The finish holds the oak. Winemaker Andrew Windsor agrees it needs a little time. I suggest decanting it and not over-chilling.
Pair: Asian or Moroccan themed dishes, mild seafood curry, chicken and mango salad or grilled tuna.

Pairs Great with Gone Crackers Roasted Shallot & Herb
 
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - November 2nd, 2017