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.

Gros Manseng, with its thick skin and small berry size, can both ripen beautifully or over-ripen whilst retaining its acidity and shunning the advances of botrytis, giving both dry and sweet wines.To show this fascinating variety at its best, 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.