Like a lovely melange of the succulent Viognier grape and a classy Chablis - energetic, mineral, tingly and pure, complimented by rounder flavours of ripe apricot, orange peel and a hint of lemon sherbet to finish off. It is bone dry and just so lip smackinging-ly good, certainly one of the best examples around of classic Jurançon. Pair with Fish and chips with tartare sauce, scallops with ginger infused lemon butter, pan-fried cod with a light katsu curry sauce, the world is your oyster (excuse the pun)!
Frank Lihour is a young, fifth generation winemaker from Monein, who has lit a fire under this sleepy region with wines that sing with Jurancon purity and terroir. Franck has made wines for over 10 years around the world (including, it turns out, at our friends at Beaumont winery in South Africa) where he picked up many ideas to improve the quality of wine back home. He gingerly introduced them to his father, and now has taken over full throttle, and wow, these wines are superb!