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. Here they’ve captured its winemaking potential in one of the fruitiest and fun wines you’re likely to taste.
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, two wines were made and blended 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, fruity and luscious, incense-smoked and glorious, this is loud and proud Gros Manseng. This makes for a great summer apéritif, otherwise try with stinky cheeses and aromatic middle-eastern and eastern cuisines.
