A solid effort, in the mainstream style that you'll find on many restaurant-chain wine lists. Apricot jelly—not jam—flavors carry through all the way, with a clean, crisp, well-balanced finish. The residual sugar is just under 30 g/L.
A solid effort, in the mainstream style that you'll find on many restaurant-chain wine lists. Apricot jelly—not jam—flavors carry through all the way, with a clean, crisp, well-balanced finish. The residual sugar is just under 30 g/L.
A solid effort, in the mainstream style that you'll find on many restaurant-chain wine lists. Apricot jelly—not jam—flavors carry through all the way, with a clean, crisp, well-balanced finish. The residual sugar is just under 30 g/L.
A solid effort, in the mainstream style that you'll find on many restaurant-chain wine lists. Apricot jelly—not jam—flavors carry through all the way, with a clean, crisp, well-balanced finish. The residual sugar is just under 30 g/L.