Campuget 1753 Viognier

DESCRIPTION: The 1753 Viognier is harvested at full maturity around the 15th of September. It is pressed with a pneumatic press. The juice goes directly inside wooden barrels for vinification, during six months. When the wine is finished, it is clarified before bottling. GRAPE VARIETY: 100% Viognier FOOD PAIRINGS: Viognier grapes, with their floral notes, seem to blend best with aged cow’s or goat’s milk cheeses. More specifically, try Viognier with bloomy rind and washed rind types. Avoid sheep’s milk cheeses, which result in a gamey flavor when paired with Viognier, as well as blues, which overall result in disappointing pairings. TASTING NOTES: The 1753 Viognier Cuvée exhibits a terrific bouquet of honeysuckle, orange marmalade, peaches, and tropical fruits. Medium-bodied and filled with fruit yet structured, with good underlying acidity to provide freshness and focus, it should be drunk over the next year.