For full details of this unusual but superb wine, we would point you towards Garzon's own, excellent fiche technique/data sheet (click here).
Appetizing display of luscious aromas with fresh apricot and pear fruit tang on the palate. Balanced by the clean, floral tones of honeysuckle blooms and orange blossoms, this wine was fermented cold in stainless steel tanks to allow the varietal character to shine.
Musar Jeune White was first produced in 2006 with newly planted varieties, Vermentino (40%), Viognier (30%) and Chardonnay (30%) – expressing vibrant fruit flavours of grapes from young Bekaa Valley vines. The 2015 vintage was harvested in August, Chardonnay was the first to arrive at the winery on the 10th with a yield of 10 hl/ha, Viognier followed on the 13th, with 15 hl/ha and Vermentino was picked last on the 26th August with a yield of 15 hl/ha. The vines used for the Musar Jeune White are from our organically certified vineyards and come from 2 different vineyard terroirs: Chardonnay and Vermentino are grown on limestone based soils while the Viognier comes from vineyards with silty soils.
The Chardonnay and Vermentino were particularly expressive in 2015 with exotic fruit aromas of pineapple, bananas, lychees and hints of honeysuckle and jasmine. The Vermentino, native to Sardinia and Corsica adds citrus leaf aromatics, refreshing acidity, good richness and minerality. This is a crisp, well-structured wine of medium body with a long fruity and floral after taste.
Serve gently chilled with grilled seafood, Mediterranean vegetables & Thai cuisine.
This exotic, sumptuously rich wine is packed with aromas of ripe tropical fruit and flowers. It is full bodied, dripping with juicy nectarine, melon and papaya flavours, finishing rounded and succulent.
This cuvée stems from a unique pebble terroir on the edge of the appellation of Châteauneuf-du-Pape, a short distance from the La Crau plateau.
It is made only using Viognier.
The vines are grown without pesticides or insecticides and manure is natural. The land is worked without herbicide to maintain ventilation and flexibility to the soil. Yields are around of 50 hl/ha.
Grapes are pneumatically pressing and macerated in vat.
Ageing process: On lees, 60% in vat and 40% in barriques (25% new) for 6 months.
Production: 15,000 bottles per year.
As the Domaine says, "a well-born Viognier, with strong personality, very fresh but with the southern muscle". Ideal for an aperitif or a mesclun salad and scallops. Serve within the next three years.The nose is fresh, fruity and aromatic, with ripe tropical and dried fruit characteristics. The palate is medium bodied with a succulent texture, balanced alcohol and acidity and a great concentration of dried fruit flavours, such as apricot and peach, with a honeyed, silky finish. This an IGP Viognier of impeccable breeding.
Lovely lychees and peach aromas sustained by the full and creamy palate. Pure Viognier expression.
Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2018 review of the 2016 vintage in the Northern Rhone (see blue link below).
The 2015 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their January 2018 edition panel article, "Steven Spurrier's Fine Wine World" (see blue link below).
Georges Vernay is known as the "King of Condrieu" and was responsible for the growth and worldwide recognition of this small appellation during the 1950s. His estate covers 22 hectares of vineyards, six of which are in the Côte Rôtie appellation. The steep and uneven vineyards make mechanical labour impossible. The vines are manually cultivated without the use of residual herbicide or insecticide. Georges' daughter, Christine, returned to her roots with Paul Anselem, her Parisian husband, and has looked after the winemaking since 1997, gaining worldwide recognition for her Côte Rôtie wines.
A patchwork of small plots covering four hectares in the lieu-dits of Sainte Agathe and La Caille located in the heart of Condrieu. The vines are planted on steep South facing granite, biotite terraces where the use of machines is impossible; therefore the vineyard is maintained manually and without the use of weed killers or insecticides. The average age of vines is 35 years and they are planted on Richter 100 rootstocks and trained to the simple Guyot method. Planted at a density of between 8,000 to 10,000 vines per hectare, they yield 35 hectolitres per hectare.
The grapes were manually harvested at full maturity of 13 to14 degrees, they were then meticulously sorted and pressed. After a static temperature controlled must settling, the clear juice was fermented in 20 hectolitre oak vats, lasting approximately four to five weeks. The wine was matured on its fine lees in both oak barrels and vats.
Pure peach and apricot aromas are lifted with hints of acacia flowers. Full and creamy with a distinctive mineral expression and a subtle Condrieu saline complexity supporting the ripe stone fruit flavours. This is a pure expression of a very fine Viognier.
Delicious served at room temperature with seared scallops in a rich, creamy sauce; lobster; game and mature cheese.
This wine is suitable for vegetarians and vegans.
Pineapple and hay aromas with some by floral and herbaceous nuances. Juicy, light and fresh; a wine of modest size and depth, but one with good mineral spine and liveliness.
Yves Cuilleron pays extra-special care to the quality of his vines, and rejects “off-the-shelf ideas”. His vision of viticulture is highly personal: not conventional, not organic, and not biodynamic. He has a simple philosophy: “Grow the best possible grapes.”
As Cuilleron's vineyards cannot be mechanised, much labour is required and the vines receive “haute couture” treatment. Careful management of the growth cycle is another hallmark of distinguished savoir-faire. Low vine vigour, leaf-thinning and green harvesting allow maximum ventilation, reduce sensitivity to disease, and improve grape quality. All our grapes are grown to integrated methods and carry no certification labels – in other words, no standards or regulations constrain their conception of wine.
This approach to grape-growing takes the form of respectful manual treatment. They carry out the fewest treatments possible – three to five per year. No insecticides and only small amounts of organic fertiliser define a unique method that deeply respects the balance of the soil. Such consideration is essential, and a prerequisite for a promising future.
This wine is made using the best and oldest vines on the estate, on the south / southeast-facing terraces overlooking Chavanay. "Les Chaillets” is not a district but the local name for terraces. No insecticides or pesticides are used in the vineyard, with just a few treatments used (depending on weather), including small amount of organic-only fertiliser. There is also some yield control, leaf-thinning and green harvesting to promote grape maturation.
The grapes are picked when fully ripe and are hand-sorted. After pressing, they are fermented in barriques with native yeasts. Malolactic fermentation is also allowed to occur. The wine then spends 9 months maturing in barriques, on the lees with no racking and regular stirring.
This is a rich, refined and complex wine. A nose of dried yellow stone fruits, violets and honey. Harmonious, well integrated style on the palate, with good body. It has a pure long finish, underlaid by the terroir’s minerality.
Fairview is situated on the lower slopes of Mount Paarl, which is more sheltered from the moderating maritime influence than nearby Stellenbosch. Vines were planted here as early as 1699. The property was bought by the grandfather of current owner Charles Back in 1937. Fairview has a reputation for consistent quality across a range of innovative styles, using both classic and unusual varietie, and leads the field in South Africa in matching varieties to specific sites. The Fairview estate now has a total of 680 hectares of vineyard over four appellations: Paarl (350 hectares), Swartland (155 hectares), Darling (140 hectares) and Stellenbosch (35 hectares). This vineyard ownership in so many different regions allows Charles to produce a wide range of wines, from grapes grown in optimal conditions. In 2014, Charles received a lifetime achievement award from the International Wine Challenge.
The fruit is sourced from the vineyards at Fairview farm in Agter-Paarl. These trellised Fairview vines are grown on the slopes of Paarl mountain, on decomposed granite soils.
The grapes were hand-picked in the early morning and whole bunch pressed. Only the free run juice was used. 60% of the Viognier was fermented in stainless steel tanks and 40% was fermented in French oak barrels (20% new). After fermentation, the wine was left sur lie for four months, with regular stirring.
Bright light green colour in the glass with powerful stone fruit and honeysuckle aromas, followed by a full bodied palate with spice and lingering fruit flavours.
The 2016 vintage was awarded 95 points and a Platinum Best In Category (Best Greek White) at the Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below).
Ktima Gerovassiliou is the brainchild of Evangelos Gerovassiliou. He initiated the revival of the family vineyard by planting the nearly extinct Malagousia in 1981. This state of the art winery is now surrounded by 70 hectares of meticulously well cared vineyards on the slopes of Epanomi. Ktima Gerovassiliou guarantees consistent, high quality wines of international acclaim every year.
The floral variety of Viognier was initially planted in the estate in 1993, under the supervision of the Aristotle University of Thessaloniki. The low-yielding vines are grown in mostly sandy soils, rich in marine fossils.The vineyards are cultivated in compliance with ecologically sustainable management practices. The vinification started with skin contact followed by barrel fermentation in new French oak. The wine was matured on its fine lees to enhance the rich creaminess and mouthfeel.
This is a Viognier with expressive aromas of exotic fruits combined with hints of jasmine, green tea. Perfumed and elegant. A great choice to serve chilled with fresh crab or lobster; salads featuring asparagus and shrimps or Asian cuisine.
After harvesting the grapes undergo an short skin maceration. After a gentle pressing and meticulous off-settling, the juice is collected and fermented. Ageing takes place in stainless steel tanks.
The Leduc Viognier has a vibrant, luminous colour with green hues. On the nose, peach, apricot and almond aromas prevail with a refreshing yet fruity palate with a smooth and round finish.
Excellent with spicy foods, grilled chicken or fish. A great match with sushi and sashimi.
This wine is suitable for vegetarians and vegans.
Samantha O'Keefe left California with dreams of starting a family and finding paradise. Tucked into the foothills of a dramatic mountain range at the bottom of Africa, Lismore Estate Vineyards was born alongside her nascent family. A passionate vision, combined with vines planted at 300 metres, which are chilled by winter snow and nourished by the African summer sun, produces classic, cool climate wines which are rich, complex and lovingly hand crafted.
While 2016 presented the third year of drought for most regions of South Africa, the Overberg received sufficient rainfall to produce a harvest with average yields and an above average quality. The Greyton region saw a long ripening season with very little stress in the vineyards, resulting in excellent quality fruit.
This Viognier is a reflection of Samantha's obsession with how the special soil, climate and a mysterious sense of place come together to produce an extraordinary wine that tells you its story. The vines are grown on rose-quartz soils in Elgin, which is a cool, high altitude plateau. The region offers a lengthened ripening period which brings the grapes late into season - often three to four weeks later than traditional wine growing areas in South Africa. This provides the opportunity to develop deep complexity and concentration.
The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 litres per tonne. The juice was settled for 48 hours and was racked into 225 litre Burgundian barrels, which had been used previously, for barrel fermentation and maturation. The wine was left on the lees for nine months with regular "bâttonage" or lees stirring, for the first two months. Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This, combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next three to five years.
This expressive Viognier seduces you with the beautiful perfume of honeysuckle and orange blossom and a textured palate of apricot, kiwi and pineapple. A sensual and exotic experience.
Serve with Asian inspired cuisine; lamb tagines with apricots; or rich shellfish dishes such as seared scallops or grilled lobster.
This wine is suitable for vegetarians and vegans.
Bright gold in colour with a deliciously succulent bouquet of fresh cut white flowers and papaya with hints of white spices. The palate is medium bodied with plenty of tropical fruit flavours, good balance and a crisp, clean finish.
Mas La Chevalière was established near Béziers in 1995 by Michel Laroche, after ten years of searching for the right vineyards. The 40 hectares comprise high altitude, cooler sites for whites and hillside terraces for reds. The wines are classified Indication Géographique Protégée because irrigation is used to avoid heat stress (and hard, bitter characters in the wines) in the southerly, sunny climate. The conversion to screwcap for the majority of wines took place at the same time as in Chablis.
Winemaker Géraud Blanc supplements the estate fruit with grapes from 50 growers with whom he has long-term purchasing partnerships. Grapes for this Viognier were grown at higher altitudes in Minervois, Béziers, Agde, Bédarieux, Montpellier, Nîmes and Cévennes, which give fresh, varietal aromas and elegance to the wine. They were harvested in mid-September during the cooler, early hours of the morning.
The Viognier grapes were whole bunch pressed then left to settle for 24 hours before beginning their fermentation, for 12 days at 15°C, in stainless steel vats. No oak was used and there was no malolactic fermentation in order to preserve the natural acidity and crispness. After six months in stainless steel there was a light filtration only in order to preserve the natural fruit character and body of the final wine.
Light gold in colour with fragrant aromas of orange blossom and spice touches. Delicate apricot and white stone fruit character on the palate with a lingering aromatic and fresh finish.