Initially this was fermented in French oak, then finished in the bottle by the Champagne method. It's all Pinot Noir, a rather coarse and fruity wine, which spreads across the palate with flavors of bruised apple, ripe honeydew and lemon rind. Not a finesse wine, but packing plenty of flavor, it should be opened now and through the middle of the decade.
Initially this was fermented in French oak, then finished in the bottle by the Champagne method. It's all Pinot Noir, a rather coarse and fruity wine, which spreads across the palate with flavors of bruised apple, ripe honeydew and lemon rind. Not a finesse wine, but packing plenty of flavor, it should be opened now and through the middle of the decade.
Initially this was fermented in French oak, then finished in the bottle by the Champagne method. It's all Pinot Noir, a rather coarse and fruity wine, which spreads across the palate with flavors of bruised apple, ripe honeydew and lemon rind. Not a finesse wine, but packing plenty of flavor, it should be opened now and through the middle of the decade.
Initially this was fermented in French oak, then finished in the bottle by the Champagne method. It's all Pinot Noir, a rather coarse and fruity wine, which spreads across the palate with flavors of bruised apple, ripe honeydew and lemon rind. Not a finesse wine, but packing plenty of flavor, it should be opened now and through the middle of the decade.