Described by the producer as the crème de la crème of Veltliners, this is certainly concentrated, rich and spicy. It has baked apple, nutmeg, a touch of ginger to go with the ripe fruit. It's a food wine, best with rich fish or creamy cheeses. Screw cap.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.