Viognier is a fabulous grape, makes truly fine food wines, easy to recognise in the glass and many find it difficult to pronounce – say vee yon yay. Named to help you identify it more easily, The Flagstone Word of Mouth Viognier 2017, is a wine which Gerhard Swart, Flagstone Winemaker, makes looking back at the 350-year winemaking heritage, looking to the present for new and different methods to bring you great taste and wine which, as a friend once put it, makes you cerebrate [think]. Mews is always best spread by word of mouth and once tastes you will be wanting to tell a lot of your friends about this sublime wine.
Once in the cellar, the grapes are destalked and crushed and 35% of the juice taken to 35% new French oak barrels for fermentation and four months maturation Gerhard and his team take thing seriously at Flagstone. The wines are blended and then prepared for bottling.
It looks like
The Flagstone Word of Mouth Viognier 2017 is bottled under screw cap in a Bordeaux shaped bottle. The label shows telephone lines, for you to call your friends about it and wrapped round the cap is a whimsical frieze of birds sitting on a wire. In the glass, a pale gold with lime green flashes in the light.
It smells like
For me, peaches and apricots with the intensity of soft sundried fruit. There is a spring like aroma of white jasmine and sweet peas.
It tastes like
From entry, there is a sappy fresh acidity which runs through to the long and gently waning aftertaste. White fleshed peaches, just ripe sun warm apricots off your tree with the gentlest sprinkle of oak and its concomitant sweet brown spices. Medium of body in a generous mid palate.
It’s good with
Not a quaffer, but a serious sipper at sundown or as an aperitif before a meal. Seafoods, like prawns or mussels – particularly if you serve them in a gently curried coconut milk broth. My friend, Jane Anne Hobbs’s Coronation Chicken is the ideal partner for the Flagstone Word of Mouth Viognier 2017. Click here for her recipe. As you will see, she was driven to this recipe after seeing me demonstrate me cook a version of it for The Expresso Breakfast TV Show. Now that mangoes are back in season, they make a great addition to this salad.
Read more about Flagstone Wines – CLICK HERE