Chatting to Tim Smith in the lab tasting his new releases, he shares his love of Viognier but reluctantly admits it's a tough sell. He's not the only one with this view, but as he says, "You don't get people walking through the door to buy Viognier."
Those vaguely interested in checking it out should have a look here...
Whole bunch pressed with no acid additions, natural ferment took place. The fruit was picked twice with the two portions adding interest. The earlier picked fruit adds the dash of ginger seen at the death whereas the apricot kernel comes from the second pick. Not a typically fleshy example, I keep coming back to that Apricot kernel which has a moreishness to it. Coupled with slivers of almonds, a smart rendition of the variety is right here folks.
Drink now to five years.
92/100
Those vaguely interested in checking it out should have a look here...
Whole bunch pressed with no acid additions, natural ferment took place. The fruit was picked twice with the two portions adding interest. The earlier picked fruit adds the dash of ginger seen at the death whereas the apricot kernel comes from the second pick. Not a typically fleshy example, I keep coming back to that Apricot kernel which has a moreishness to it. Coupled with slivers of almonds, a smart rendition of the variety is right here folks.
Drink now to five years.
92/100
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