Esprit de Cres Ricards Viognier

This wine dazzles with a bright yellow colour and a nose that captures the essence of dried fruits and apricot, complemented by hints of spices and vanilla. On the palate, it is unctuous and harmonious, offering a long, well-balanced finish.


Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Review - Jane MacQuitty, The Times:


"Midi maestro Jean-Claude Mas makes lovely viognier and this surprisingly delicate '23, made from 22-year-old vines and aged for four months in oak barrels, is the perfect Easter aperitif. It's a fragrant, exotic yet restrained dried peach and apricot mouthful, with a spark of spice".

France

Glass Bottle

Glass

Esprit de Cres Ricards

"This Estate was created in 1960, at the place known as Crès Ricards, in the village of Ceyras. In 2010 Jean Claude Mas acquired the 27 ha (69 acres) belonging to the Château, extending the estate to 42 ha in 2013. He was fascinated by the fantastic terroir of the Terrasses du Larzac, which produces silky wines with intense flavours. At the foot of the Mont Baudile, this vineyard offers a unique geography, with its red earth, shale and pebbles. Yields are low, because of the strict grape selection and carbonic maceration to produce generous wines."

Imported and bottled by: North South Wines Limited, OX27 8AL, UK

France

Viognier

The nose is a captivating blend of dried fruits and apricot, enhanced by subtle notes of spices and vanilla. On the palate, the wine is unctuous and harmonious, offering a smooth and balanced texture that culminates in a long, refined finish.

13.5

10.2

Serve at 10 to 12°C, preferably with seafood and fish dishes, white meats, blue cheeses, tarts and fruit desserts. A perfect companion for medium spicy food. This wine will also be very enjoyable alone as a relaxing drink.

Destemming of the grape, pneumatic pressing. Low temperature racking. All the wine is fermented in barrels for one month at 18-20°C. Malolactic fermentation for 30% of the wine. Then aged on lees with regular batonnage for 3 months. The wine is transferred in to vats for ageing a further one month in stainless steel vats before bottling.