Nose
It has a ripe, spicy tropical bouquet.
Palate
Flavors that suggest citrus, pear and spiced apples. Well-balanced acidity gives it a crisp, clean finish, making it an excellent wine with food.
Bottling
1.5L magnum bottle.
Winemaking
It was barrel fermented and aged on the lees (“surlie”) in small French oak barrels, with minimal new oak introduced. Malo-lactic fermentation was not induced, allowing the wine to retain its natural acidity and varietal focus.
Aging
Aged “sur-lie” for 8 months in 17% new medium toast French “Allier” oak barrels.
Food Pairing
Try it with cream soups, rich seafood, fowl, veal and pasta dishes.
