A not so classical Tomir, split in two
This year, for the first time ever, Tomir isn't Tomir. It's TO and it's MIR. Two wines, standing on their own two feet. Here we have the MIR part; 100% Viognier.
The reason for the split was very simple. Not only was the Sauvignon Blanc amazing this year; the Viognier was quite simply the best one we've ever made. So pure, so expressive and so well balanced that we just didn't feel like blending it. So here you have the MIR part of Tomir; 100% Viognier, standing alone.
Same wine making as always: harvesting early in the morning, chilling the fruit overnight, hand-sorting, destemming, pressing, cold-settling, fermentation. This year we only had one fermentation of the Viognier and voilà; 100% Viognier.
How does MIR 2025 taste?
This is about as pure a Viognier as you can possibly find. The nose is bursting with fresh apricot, honeydew melon and ripe apple. It's very tropical, but without ever becoming too much. Add in some delicate citrus notes, a touch of white flowers and a hint of honey and you have a truly seductive nose.
On the palate, this is the juiciest, most delicious mouthful of fruit you'll ever find. It's pure, it's vibrant, and there's a lovely acidity to back up all of that fruit. Juicy melon really leads the way here, joined by some very nice citrus fruit and a touch of those same white flowers. And again, that beautiful acidity carries everything through.
It's quite full on the palate, as one would expect a Viognier to be, but again super well balanced with an acidity that never becomes aggressive; it just seems to lift everything up.
How to best enjoy MIR 2025...
This wine immediately makes me think about grilling some peaches and serving them with the best burrata you can find. Toasted pine nuts, a good drizzle of fresh green olive oil, maybe some lemon zest and lemon juice, plenty of salt flakes and pepper; and just dig in.
It also has body enough to take on heavier dishes like grilled fish. I could especially see this alongside a sweeter grilled fish like plaice or halibut.
