2010 ‘Ava’ Viognier
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.
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Meat-Based
Herb-crusted quail or chicken with corn breadsStuffing served with apricot jus or a side dish of roasted potatoes in herbes de Provence would go perfectly with this wine.Plant-Based
A mild spicy noodle dish like pad thai or a mixed vegetable stir fry would pair marvellously. -
2010 ‘Ava’ Viognier Spec Sheet (PDF)
Spec sheets for other vintages
