Chignin-Bergeron Roussanne

I want to take a bath in this.

Cider, ash, and cheese rind.

Not for the faint of heart! Halloween vin de Savoie made from magnolia bones, the comb of honeybees, lotus flower, spongey meadow full of wild flowers, spider webs, melted snow, baby's breath, and lemon verbena, heavier mouthfeel evocative of butter, but baked pear, and apple surface. Coconut oil, spearmint, pine pollen, a touch of clover honey,lemon peel, green olive, pastry. And white oak acorns. Hang these bones from the highest tree, and rest in the ancestral rhythms!

Roussanne aka Bergeron

Meyer lemons and yellow fruit bright and mellow.

Never had anything like this - a bit reminiscent of Failla chard.

Phenomenal.

Med-full body, honey cream

Roussanne: yes; savoie: yes; together: not sure, but anise, sweet tarts, and honeyed.

My favorite medium-full bodied white. Perfect for quiche, pork, Swiss cheese. Citrusy on the tongue at first with a long, creamy mid-palette finish. Delicious!