In 2003, catherine james kinglake moved from london to domaine begude in the cool, high altitude area of limoux, in the pyrenees. The first time the couple made this viognier, there was only a tiny amount of juice to ferment. As a result, they were forced to use small oak barrels instead of stainless steel. The results were so great, they’ve followed the same principles ever since, creating something similar to the rhône valley’s infamous condrieu – without the price tag. It’s full of lush, fresh white peach and apricot flavours. A delicate, creamy texture and gentle spice make it perfect for grilled meaty fish dishes.