Stephen Brook: Pale straw. Lovely racy apricot nose, perfumed and positively Germanic! Crisp and bright, this has an excellent attack; it’s lean and precise, but it does lack some typicity. The citric character is appealing but not what I look for in Viognier. Zesty and long. 15.5

Alex Hunt: To be fair, this wine is extremely young. But at this stage it offers nothing but generic floral/stone-fruit aromas that could be Pinot Gris, Chenin Blanc, Viognier… The texture is dominated by obvious CO2 (the last thing you want in Viognier), while the palate is heavily marked by the old burned-rubber flavor of South Africa (yes, it appears in white wines too!). On this initial showing, a clumsy effort. 10

Andrew Jefford: The palest wine so far, and I’d be surprised if we saw a paler wine in the tasting: water green, like young Riesling. Gently sweet, faintly musky aromas, but nothing particularly Viognier-like. Light, crisp, and fresh. I guess you can use Viognier to make this kind of wine, but I don’t really see the point—you always get a finishing oiliness that isn’t quite right, and to get this level of acidity naturally would mean very early picking, before you’re going to get any kind of full aromatic development. So, to me this is a repressed Viognier—one that hasn’t been allowed to be itself. 10.5