Well-aged, light gold, and bottled in a Burgundy bottle for reasons unknown, this off dry high-acid effort should be consumed within the next year or two. The apple fruit has moved into secondary (baked) flavors, with a tart kick to the finish suggesting that the acids may soon outstrip the fruit.
Well-aged, light gold, and bottled in a Burgundy bottle for reasons unknown, this off dry high-acid effort should be consumed within the next year or two. The apple fruit has moved into secondary (baked) flavors, with a tart kick to the finish suggesting that the acids may soon outstrip the fruit.
Well-aged, light gold, and bottled in a Burgundy bottle for reasons unknown, this off dry high-acid effort should be consumed within the next year or two. The apple fruit has moved into secondary (baked) flavors, with a tart kick to the finish suggesting that the acids may soon outstrip the fruit.
Well-aged, light gold, and bottled in a Burgundy bottle for reasons unknown, this off dry high-acid effort should be consumed within the next year or two. The apple fruit has moved into secondary (baked) flavors, with a tart kick to the finish suggesting that the acids may soon outstrip the fruit.