This wine from Becker features Roussanne, Viognier, and Marsanne--hence the RVM. I'm only really familiar with the Viognier, which might explain the trouble I'm having describing it.
The nose is candied bacon--all smoke and sugar--with maybe some overblown roses. It's a full-bodied wine, with a creamy mouthfeel. This is one of those biscuity wines--where biscuit is used in the British sense. IE, it tastes like a cookie, dry, buttery, with a hint of sweetness.
I taste honey, melon and grapefruit. And more of those sweet and smoky burnt sugar notes. Toasted oak. Like a night in a ski lodge, soft doeskin gloves drying in front of a fire. A glass of cider, a plate of s'mores. I'm not sure what I'd pair this with--other than the aforementioned s'mores. Brunch, perhaps? Summer fruit pies, or tea sandwiches?
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