Baked fruits and roasted herbs on the nose, but with more aeration some freshly sliced pear also peaks out. The aromatics of the Sauvignon have mutated into a sage-like character – which reminds me slightly of Styrian skin macerated Sbs. Big on ripeness and on texture, with well integrated and quite chunky tannins.
I find it hard to get behind Viognier as a sensible variety in this relatively hot terroir, and it does leave an alcoholic imprint.
But nonetheless, the development is impressive.
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