Notes of peach and fennel can be found on the nose. On the palate, the Viognier adds a touch of florality and fennel to go along with apple, stone fruit and almond on the long, round finish. This will work well with white meats, mashed potatoes, roasted root vegetables or turkey casserole.

Cazal Viel is an estate dating to Roman times. Over the years, its vines were harvested by Romans and monks, until the French Revolution, when it was seized by the state. The Miquel family acquired the property in 1791. Henri Miquel planted a great deal of Syrah in the ‘70s, making his first vintage in 1980. Laurent, who started his professional life as an engineer, returned home, the eighth generation in his family to make wine. Sustainably grown fruit is harvested at night to preserve its freshness and fermented in steel at cool temperature.

Brunch Foods, Chicken/Turkey, Fish (white), Hors d'oeuvres, Shellfish, Vegetables