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Cabalié's popularity is down to a rare combination of imposing richness and easy drinking smoothness. Recreating that in white was no easy task. But Cabalié maestro Hervé Sabardeil has done it – years of searching, blending and hard work come to fruition in this, his ultimate expression of a southern French white. The magical grape mix is old-vine Viognier for intense honeysuckle aroma and soft texture, Muscat for dazzling grapey notes, and Colombard to keep it all zesty. And of course the other key ingredients are bright southern French sunshine, which ripens the grapes to perfection, sea breezes to keep them healthy and night harvesting to ensure maximum freshness. Bursting with tropical fruit, Cabalié is perfect with seafood or chicken.
Our Languedoc buyer, Mark Hoddy, was in Corbières's Fabrezan cellar, tasting through the vintage. One white stood way out, so good, he insisted on visiting the grower. The upshot is this glorious, rich oaked white with ripe peach freshness.
Tony Laithwaite has long wanted to make an estate white at La Clarière, but traditionally Castillon is all about reds. Now he's crafted this oak fermented white. Long, complex and citrusy, it's won four Golds.
