This is one of those hidden gems, as soon as you open it prepare to be delighted, like a kid at Christmas; so yes totally appropriate for the festive feast, especially with roast chickens and hams, or like I enjoyed, with seared tuna steaks. In the making whole bunch grenache blanc was naturally ferment in French oak barrels as well as foudre; then aged for 10 months on the lees. A playful balance between green apples and peach, an umami herbal tug and a finely woven texture that sits lightly on the palate – the acid, a lighting streak, pulling the fresh fruit and that lees richness along in its wake. R195 (93)