40% Clairette, 40% Roussanne, 10% Bourboulenc & 10% Viognier. The nose is etched with salt, lemon and citrus, dried fruits, mild peach. The palate starts crisply, bears free running fruit, goes with great gusto. The saline presence gives it lift and buoyancy. There is quiet grip on the finish. It has enough depth, is a well presented, stylish Vacqueyras blanc, the oaking subtle. There is a little nuttiness on the aftertaste. GOURMET MATCHMAKING // Svelte and harmoniously complex, it is easy to recommend for aperitifs and with scallops or any fish, from the most delicate in flavour (sea bass, sea bream) to the gutsiest (sardine).