Call it rustic, barnyardy or pickled, but no matter how you slice it, it comes out rather green. At first the fruit seems too dilute to matter, but with airing it develops some personality. A good mouthfeel is the high point, while too much in the way of pickle and cabbage notes is the main detractor.
Call it rustic, barnyardy or pickled, but no matter how you slice it, it comes out rather green. At first the fruit seems too dilute to matter, but with airing it develops some personality. A good mouthfeel is the high point, while too much in the way of pickle and cabbage notes is the main detractor.
Call it rustic, barnyardy or pickled, but no matter how you slice it, it comes out rather green. At first the fruit seems too dilute to matter, but with airing it develops some personality. A good mouthfeel is the high point, while too much in the way of pickle and cabbage notes is the main detractor.
Call it rustic, barnyardy or pickled, but no matter how you slice it, it comes out rather green. At first the fruit seems too dilute to matter, but with airing it develops some personality. A good mouthfeel is the high point, while too much in the way of pickle and cabbage notes is the main detractor.