This barrel-fermented Assyrtiko shows hints of toasty oak, minerality and honeysuckle on the nose, and flavors of preserved lemons. Mouthwatering acidity with a touch of salinity. Great structure, with baked sourdough notes. A wonderful marriage of fruit and oak, to drink with full flavored fish dishes.
Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.