Viognier fans will know what they're in for here, orange blossom, marmalade and mandarin on the nose with a mouth-coating texture and subtle spice. The vibrancy of the mineral elements and natural acidity build a pleasing, lengthy, finish. Twelve months of maturation on lees brings a savoury, bread-y, hint to the wine and adds to the astounding texture. This will stand up next to anything from seafood to risotto to pork dishes, such is the power of great texture. Given that it's already aged, we'd be drinking this one in the next year or so, but if you love textural, tertiary whites - there's every indication that this could go a very, very, very long way in the cellar.