Barrel fermented and aged on the lees, this estate-grown wine is comprised mostly of fruit from 25-year-old vines, planted on their own rootstock. The fruit is spicy, tangy and a bit tannic, still needing some time to smooth out, but the flavors, which run from citrus through tart tropical fruits, are all there. Plenty of acid keeps it food friendly.
Barrel fermented and aged on the lees, this estate-grown wine is comprised mostly of fruit from 25-year-old vines, planted on their own rootstock. The fruit is spicy, tangy and a bit tannic, still needing some time to smooth out, but the flavors, which run from citrus through tart tropical fruits, are all there. Plenty of acid keeps it food friendly.
Barrel fermented and aged on the lees, this estate-grown wine is comprised mostly of fruit from 25-year-old vines, planted on their own rootstock. The fruit is spicy, tangy and a bit tannic, still needing some time to smooth out, but the flavors, which run from citrus through tart tropical fruits, are all there. Plenty of acid keeps it food friendly.