During a visit in Cahors, I had the privilege of doing a « prerelease tasting of Château du Cèdre’s white wine. This pure Viognier fermented and aged in 500 liters barrels, has been preciously kept on fine lees for 9 months. Bottled next month, it will be available in September.

The nose, first kept discreet by the presence of the fine lees, shows amazing aromas of honey and beeswax. With a little air and opens up in the glass, showing more and more fruit with notes of apricot and white peach, but mostly develops increasingly, powerful fragrances of lilac and elderberry.
Soft and elegant on the palate, it shows a very nice freshness, underlined by tasty “saltiness”.

HERBIVORE SUPPORT
Its aromatic diversity, as well as its roundness and the long salty final, this wine will make a great companion for various fresh and slightly aged cheeses: Brillat-Savarin, Chaource, Rocamadour ... After a couple of months of bottle aging, try it on a Rigotte de Condrieu, a tasty goat cheese produced on the soils of the Pilat mountains in the northern Rhône area.

CARNIVORE SUPPORT
Sweet water fish, crayfish, but also a chicken supreme on lemon butter, accompanied by snow peas. Keep it simple, using rigorously tasty ingredients!