Pale straw in colour, it has delicious wood vanillins, with fig and asparagus Sauvignon undertones on the nose that follow through on the palate – combining to create a mouthwatering experience. Serve at 12-15ºC. Partner with pea and ham soup; curried butternut soup; grilled crayfish; smoked oysters; seared fresh tuna; lemon and garlic roast chicken; glazed ham; and beef carpaccio.