Most of this skin-fermented blend of 64% Semillon and 36% Sauvignon Blanc spent four months in new oak. The result is aromatically restrained, but full-bodied and a bit oily in texture. Hints of marmalade and white pepper appear on the palate, lingering through the long, dusty-with-tannins finish.
Most of this skin-fermented blend of 64% Semillon and 36% Sauvignon Blanc spent four months in new oak. The result is aromatically restrained, but full-bodied and a bit oily in texture. Hints of marmalade and white pepper appear on the palate, lingering through the long, dusty-with-tannins finish.
Most of this skin-fermented blend of 64% Semillon and 36% Sauvignon Blanc spent four months in new oak. The result is aromatically restrained, but full-bodied and a bit oily in texture. Hints of marmalade and white pepper appear on the palate, lingering through the long, dusty-with-tannins finish.