In this well-made white, half of the wine was stainless-steel fermented, the other half barrel-fermented. Honeyed aromas of almond and a viscous, medium-bodied texture build weight toward the finish, while never becoming cloying. Vanilla and apricot round out the profile, buoyed by crisp acidity.
In this well-made white, half of the wine was stainless-steel fermented, the other half barrel-fermented. Honeyed aromas of almond and a viscous, medium-bodied texture build weight toward the finish, while never becoming cloying. Vanilla and apricot round out the profile, buoyed by crisp acidity.
In this well-made white, half of the wine was stainless-steel fermented, the other half barrel-fermented. Honeyed aromas of almond and a viscous, medium-bodied texture build weight toward the finish, while never becoming cloying. Vanilla and apricot round out the profile, buoyed by crisp acidity.
In this well-made white, half of the wine was stainless-steel fermented, the other half barrel-fermented. Honeyed aromas of almond and a viscous, medium-bodied texture build weight toward the finish, while never becoming cloying. Vanilla and apricot round out the profile, buoyed by crisp acidity.