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A judicious touch of oak-aging gives us opulent texture without the overbearing flavour profile
Julia Child’s Braised Rabbit (from The French Chef Cookbook)
with developed fruit flavours of macerated pear and bruléed pineapple
It caters to every palate and occasion
out of the freezer
The Saint Wine A judicious touch of oak-agingAn opulent, generous and perfectly offbeat Viognier, a wine like waking up from the dreamiest slumber to a piece of very, very good news. This wine is charismatic and compelling from the jump, with the kind of nose you could spend the rest of your life contemplating: almondine and intoxicatingly perfumed, but with a savoury, almost sherry esque umami backbone. The palate is a baroque symphony of sweet miso, dried apricot, condensed milk and cognac
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