This bottle came to us hand delivered by our favorite union boss in New Zeaand so how could we refuse it? Tonight was a semi special night, our last weekend as empty nesters (youngest comes home for 6 weeks next Saturday) Beverly cooked shrimp lo mein and I thought Viognier.
When I first cracked it open I noted the peachy notes and a bit of ??? petrol but not like Riesling petrol. Wine was medium bodies and a tad cool. As it opened and warmed it got better, but to be honest it wasn't untill we sat down to dinner that the wine exploded. This is a wine that was born for ginger and garlic! I could do with a tad more acidity but the flovors in the wine developed geometrically to the addition of food and the floral notes really melded withthe spice.
I had read that this was a good sipper, i would disagree, it is a great wine for spicier Asian, though I would hold the line at curry- Curry needs Riesling or demi sec Vouvray. Joseph Coulter J&B Journeys
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