Pale gold with rich, savoury aromas of cumquat, ripe white nectarine and layers of freshly baked baguette, gruyere cheese and roasted cashew nuts. On the palate the wine had a lovely density of flavour without being heavy – concentrated flavours of citrus rind, white stone fruits and crusty bread. A touch salty on the finish with lovely phenolic grip and long tangy citrus flavours.

Match to Jill’s bouillabaisse – or if you can’t get your hands on that, a plate of mussels steamed in garlic and white wine, with a side of French fries and a dollop of aioli will suffice.