Vedrà, Viognier

Campo de Borja, Spain – 100% Viognier A spicy, savoury take on Viognier rather than an overtly floral one — spiced lemon, fine nuts, brioche and nougat, with a subtle briny note underneath. Full-bodied and phenolic, with lovely richness and acidity carrying through to a long, lightly salty finish. The richness here calls for equally rich food: think roast chicken, cream-based pasta, or grilled shellfish. It's also a natural with soft, washed-rind cheeses, or on its own for anyone who wants a white with real presence. Vedrà began as an experiment — the winery had always used a splash of Viognier in its Garnacha Blanca, and friends in Ibiza suggested going further and building a wine entirely around it. Fermented in oak barrels and matured on fine lees, it's named for Es Vedrà, the wild, rocky island off Ibiza's coast, and it shares that island's untamed character.