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$83
Can Ràfols dels Caus grows Viognier on the steep calcareous slopes of the Garraf massif in Penedès. Barrel fermented and rested three months on lees, Montombra Blanco shows apricot, white peach and a stony, floral lift.
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Description
Montombra is a hillside in the Garraf massif behind the Penedès coast, with slopes reaching fifty per cent and hard calcareous soils. Can Ràfols dels Caus planted Viognier here on dry stone terraces. Limestone bedrock gives good drainage and a firm mineral backbone, while the Mediterranean climate ripens Viognier to its aromatic peak of stone fruit and blossom. The wine is fermented in barrel and held three months on its lees. Barrel fermentation integrates the oak into the fruit rather than layering it on top, and lees contact releases mannoproteins that build a rounder, fuller texture and add a light savoury depth. The colour is bright yellow. The nose is apricot and white peach with white flowers and a honeyed note, typical of ripe Viognier, over a calcareous freshness. The palate is dry and medium to full bodied, with melon and almond and a mineral finish that keeps the richness in check. Serve at 10 to 12 degrees in a larger white glass to open the aromatics.
Additional information
Viognier's stone fruit and weight make it a good foil for roast chicken with roasted vegetables and for grilled or roast pork. The texture also carries sweeter roots such as squash and sweet potato, and richer white fish in a light cream or butter sauce.
