Description

Picpoul has endured through the ages since medieval times to become the default wine for local seafood in Southern France.

Stunned by this liquid harmony of grape and sea, a NSW oyster company borrowed some cuttings to complement its Australian oyster portfolio. This marriage of cirsp citrus tang with succulent oysters was immediately validated by a leading critic in Australian Gourment Traveller as “an astonishing match”.

But beyond its default seafood role, it’s equally at home as a light, crisp chilled refreshing aperitif to soften hot Australian sunsets. Equally it shows great versatility down under, as the ideal match for local Asian cuisines, especially new-age fusion menus and the Japanese raw range.

Borrowed Cuttings, grown in the Central Ranges expresses a forward note of green melons and apples before a citrusy pucker, a soft round mouthfeel, then closes with a gentle aftertaste