



This Rothschild Collection Viognier is sourced from the rolling hills of the Languedoc region of France. The team selected this wine for its quality and beautiful character. It offers a balanced profile showcasing delicate fruit notes.
Enjoy this well-balanced expression of French viticulture with your next meal.
Read MoreAs lovers of all things beautiful, the team at Waddesdon Manor are delighted to have sourced this range of exceptional wines from the rolling hills of the Languedoc. The grapes for this Viognier are harvested at night to protect the delicate white flower aromatics. Beautifully balanced, with fresh peach and apricot flavours.
Please drink responsibly: The UK Chief Medical Offers recommend adults do not regularly drink more than 14 units per week
(
14
)
Product attributes
Vegetarian
As lovers of all things beautiful, the team at Waddesdon Manor are delighted to have sourced this range of exceptional wines from the rolling hills of the Languedoc. The grapes for this Viognier are harvested at night to protect the delicate white flower aromatics. Beautifully balanced, with fresh peach and apricot flavours.
Please drink responsibly: The UK Chief Medical Offers recommend adults do not regularly drink more than 14 units per week
Suitable for Vegans
France
Bottle
Full Product Name:
Viognier
Importer:
Waddesdon Wines Ltd,
HP18 0JH,
UK.
Contains Sulphur Dioxide/Sulphites
Contains
Sulphites
Suitable for Vegans
Baron Rothschild
EMB 34150C,
à F34340.
Waddesdon Wines Ltd,
HP18 0JH,
UK.
Curated by the team at Waddesdon Wine Rothschild Collection, these Pays d'Oc wines launched in 2021 are a stunning example of the extraordinary wines produced in the south of France.
Waddesdon Wine Ltd
Viognier
2024
Siliceous soils of Pyrenean origin with oceanic micro-climate.
The grapes for this Viognier are harvested at night to protect the delicate white flower aromatics. Beautifully balanced, with fresh peach and apricot flavours
13.5
So Vigneron
Claude Serra
Harvested at night, skin contact (5 to 6 hours at 10°C). Low pneumatic pressure. Thermoregulated fermentation at 15/17°C after a clean racking of the must. Locked malolactic fermentation and maturing in tank on fine lees for 6 to 8 months.