Many associate the Cabalié name with Hervé Sabardeil’s turbo-charged southern French red, made in the same opulent style that reputedly invigorated Roman centurions 2,000 years ago. (That’s Hervé below.) Here, we’re thrilled introduce you to the white version, Cabalié Blanc.

Hervé’s goal was to capture the same level of fruit-richness and easy-drinking smoothness that marks his Cabalié red. To pull it off, he spent years testing blends to get the recipe just right. He finally settled on the perfect triumvirate of Viognier (75%), Colombard (20%) and Muscat (5%). The Viognier adds honeysuckle aromas and soft texture, the Colombard gives zesty crispness and Muscat contributes fragrant floral notes.

Like its red counterpart, Cabalie? Blanc is crafted from selected parcels of concentrated old-vine grapes from across the Languedoc. Here in France’s hot deep south, bright sunshine ripens the grapes to perfection, and cooling breezes from the nearby Mediterranean help prevent over-ripening. Herve? harvests the fruit at night (when it’s cooler) for maximum freshness.

When it’s time to enjoy it, take Herve?’s suggestion: “Swirl this classically inspired wine in large glasses and allow yourself to be transported to the rugged hillsides of my region.”

With its ripe, round tropical, citrus and stone fruit flavors, Cabalie? will hit the spot with nearly any seafood or chicken dish, from simple roast chicken on through to fragrant Indian and southeast Asian fare. Give it a try today!