A blend of Viognier, Marsanne and Roussanne, planted in 1998 on our own estate, on duplex soils with decomposed granite and red loamy parna clay. Winemaking utilised a combination of whole-bunch pressed fruit, run straight to 600L demi-muids and ceramic eggs, along with some skin contact and whole-cluster ferments. The juice saw nine months on lees, with no malo. It was transferred to a 20hl Stockinger foudre with extra lees and left for another year.
This brew can handle quite rich food: savoury cheese dishes like raclette and, if you are game and old-school, a fondue. Yep, I said that, bring back the fondue is what I say. Seafood will work a treat, crabs and other crustacean dishes just seem to go with these richer, textured whites.