The bright purple color and aromas of bubble gum and grape skins shout out “carbonic maceration,” a technique often used to pump up young wines. The flavors are of candied black plum, licorice and sugar. The finish, though, is only thin and tangy. It's the equivalent of Spanish Beaujolais Nouveau.
The bright purple color and aromas of bubble gum and grape skins shout out “carbonic maceration,” a technique often used to pump up young wines. The flavors are of candied black plum, licorice and sugar. The finish, though, is only thin and tangy. It's the equivalent of Spanish Beaujolais Nouveau.
The bright purple color and aromas of bubble gum and grape skins shout out “carbonic maceration,” a technique often used to pump up young wines. The flavors are of candied black plum, licorice and sugar. The finish, though, is only thin and tangy. It's the equivalent of Spanish Beaujolais Nouveau.