Yes we can. Viognier, South African that is, is deliciously drinkable. But then again, whoever said it wasn’t?
Like Merlot, Viognier has been victim of the shallow throwaway line: “We can’t make that in South Africa.” Said thrower then goes on to pontificate about “excessive greenness”, a perceived hiccup in Merlot’s ripening procedure under South African conditions. Really? So how, pray, is the country making such sterling Bordeaux-style blends if the Merlot is deemed to be so tart?
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