Viognier (vee-yon-yay) made into a dessert wine is rare occurrence, yet Peter Robertson at Brookfields is the master and commander of the style. Scented with jasmine and citrus oils, followed by toffee and marmalade intensity on the nose and palate, caramelized mixed peel flavours and the most luxuriously sweet, tangy finish, I give it 6 stars out of 5 for f**king awesome.
Sip with: creamy blue cheese on slices of gingerbread.
www.brookfieldsvineyards.co.nz
