Although Matthias Pippig is probably more famous for the reds he makes at Sanguis, his whites shouldn't be overlooked. The unusual blend of Chardonnay and Roussanne means that this is likely to be like anything you've tried before. It's packed full of stone fruit flavours, blossom and exotic spices and, as always with Sanguis, is impeccably balanced.
Chardonnay and Roussanne
Chicken and mushroom pie
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