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2008
T.G.E. Thomas George
A fully functional and classically structured, bare
fisted, stand up Viognier. Balanced and physically
chiseled, it is produced in a straight ahead style
with loads of confidence and honesty rarely found
in new world Viogniers. Flavors of brown pear, yellow
apple, pineapple, cantaloupe, tangerine, honey,
bees wax, white pepper, sage, kiwi, saffron, yellow
flowers and apricot; it has a medium weight texture,
is medium dry, balanced with a slightly upward acid,
no Malolactic and or oak.
Serving: Best served straight from the bottle or
decanted for 15 minutes for more aromatics.
Cellaring it isn't necessary but it has enough acid to
store until 2015. Best served in a medium sized
Bordeaux glass at around 60F°.
Food recommendations: Saffron Lobster, Crab
Louie, Oysters Rockefeller, Oyster Bienville, Escargot,
Baked Artichoke and Butternut Squash Ravioli.
Classic comparison: Muscular Coindreau, northern
Rhone.
-Robe
