Thick-skinned and wild, Gros Manseng is relatively unknown. For years, it was held in lower regard than its equally obscure parent, Petit Manseng, and blended away anonymously.
To get the best out of Gros Manseng, we've made two wines and blended them together: a bright and zingy Gros Manseng fermented to dryness into which we've blended a smaller proportion of late harvest Gros Manseng, bringing with it a delightful fruitiness and exotic spice.
Zingy, incense-smoked and glorious, this is loud and proud Gros Manseng.
This makes for a mega aperitif, otherwise try with stinky cheeses and aromatic middle-eastern and eastern cuisines.