- full, absolutely full bouquet of melons, pineapple, guava, orchard fruit... giving way to soft rich florals like Tiger Lilies gone wild... layered, buttery. I wonder, can I buy a potpourri like this?
- moderate++ acids are balanced by a buttery, 10% cream kind of texture, with layers of flavor: crisp pineapple open followed by the citrusy-lemony-grapefruity acids washing the palate. The come lush orchard fruit; I just bite into an Anjou pear, and then a compote of Gala apples, and now at the end I'm left with the barest whisper of that floral.
- Time to drink it again.
Well we served it with a Salade Nicoise, but it has enough acid to balance it against butter poached seafood. I could serve it with Coquilles St Jacques, steamed spot prawns, the possibilities don't end. That's the relationship between wine and food that I adore: great wine inspires great food. And vice versa.