The philosophy here is to rely on bottle age to bring the acids into balance, rather than doing a lot of malolactic fermentation. The current release is this '97 when most producers are onto the '99s. Despite only 15% malo, there's a creamy richness to this wine in the mouth to go with delicate toast and bold pineapple flavors that pick up anise and black pepper notes on the finish.
The philosophy here is to rely on bottle age to bring the acids into balance, rather than doing a lot of malolactic fermentation. The current release is this '97 when most producers are onto the '99s. Despite only 15% malo, there's a creamy richness to this wine in the mouth to go with delicate toast and bold pineapple flavors that pick up anise and black pepper notes on the finish.
The philosophy here is to rely on bottle age to bring the acids into balance, rather than doing a lot of malolactic fermentation. The current release is this '97 when most producers are onto the '99s. Despite only 15% malo, there's a creamy richness to this wine in the mouth to go with delicate toast and bold pineapple flavors that pick up anise and black pepper notes on the finish.