“This generous and fresh wine exudes notes of lily, apple and broom, with some herbaceous notes following on,”  Voici’s food and wine critic, Lionel Bret, wrote about the Chateau Rives-Blanques 100% mauzac.

“Round, flavourful and moreish,  Occitania swings in the mouth,” he concluded.

He paired it with an egg, haddock and spinach  dish designed by the Chef of the Shangri-la Palace hotel, Christophe Moret.