The scents of toasted brioche and vanilla reflect the fact that half of the wine was barrel fermented. As a result, it's got some weight and texture to it, but the fruit, outside a dash of pineapple, is relatively muted.
The scents of toasted brioche and vanilla reflect the fact that half of the wine was barrel fermented. As a result, it's got some weight and texture to it, but the fruit, outside a dash of pineapple, is relatively muted.
The scents of toasted brioche and vanilla reflect the fact that half of the wine was barrel fermented. As a result, it's got some weight and texture to it, but the fruit, outside a dash of pineapple, is relatively muted.
The scents of toasted brioche and vanilla reflect the fact that half of the wine was barrel fermented. As a result, it's got some weight and texture to it, but the fruit, outside a dash of pineapple, is relatively muted.