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.

Zingy, incense-smoked and glorious, this is loud and proud Gros Manseng.

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.

This makes for a mega apéritif, otherwise try with stinky cheeses and aromatic middle-eastern and eastern cuisines.