The keys to growing these late ripening varieties successfully are very low yields and careful canopy management to expose the bunches to the sun and promote air circulation. When mastered the dried apricot and flowery aromas step forward firmly. In the cellar, the wine sees fermentation in both stainless steel and French oak barrels with extended élevage in barrel to gain complexity and palate richness.
Herb-Crusted Quail or Chicken with Corn Bread Stuffing served with Apricot Jus or a side dish of Roasted Potatoes in Herb de Provence would go perfectly with this wine.
A mild spicy noodle dish like Pad Thai or a Mixed Vegetable Stir Fry would pair marvelously.
In a tradition of this winery of naming wines for employees’children, this white blend is named for winemaker Severine Pinte’s daughter. The wine is a blend of [mostly] Viognier with Roussanne and Marsanne. This is a big basket of fruit flavours – apricot, melon and citrus. The balance is such that wine manages to be both fleshy in texture and refreshing and dry on the very long finish.