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Colour: Pale straw.
Bouquet: Complex aromas of tropical and orchard fruits with a hint of citrus.
Palate: Medium to full bodied. Mouth filling stone fruit flavours with lychee and pineapple. Great weight and body turns into a crisp, pink grapefruit long, lingering finish.
Food Pairings: This versatile white blend is the perfect match for halibut or cod whether drizzled with herb butter or battered, fried and salted. Also try with butter chicken, mild curries, pad thai or drunken crab.
Winemaking: Each parcel of fruit was vinted separately. Various strains of yeast were incorporated to achieve maximum flavour layering for each of the varieties in this blend. All wines were fermented cool to retain flavour intensity.
Awards & Ratings
MWC 2015-06-10Wine expert and Sommelier Ben MacPhee-Sigurdson wrote about this wine on the MWC Wine Blog: "It’s a blend of (deep breath) Pinot Gris, Sauvignon Blanc, Pinot Blanc, Chardonnay, Viognier,... More
MWCWine expert and Sommelier Ben MacPhee-Sigurdson wrote about this wine on the MWC Wine Blog: "It’s a blend of (deep breath) Pinot Gris, Sauvignon Blanc, Pinot Blanc, Chardonnay, Viognier, Gewürztraminer, Riseling, Optima, and Ehrenfelser (and… exhale). All the aromatic grapes in this kitchen-sink white bring plenty of intense floral and spice notes to the tropical-fruit core of the Hatfield’s Fuse. It is almost quite literally an explosive wine – the flavours certainly pop on the palate.” You can read the whole post here: http://mywinecanada.com/wineblog/canadian-wine-blasted-church/