Wet earth, ripe pear, rose petals and tangerine zest on the nose almost attain a kind of marzipan spice on the palate. Residual sugar boosts that bittersweet almond notion on the even-handed, rounded and concentrated body. This is lovely now, but will be sensational in the future. Drink now–2028.
Wet earth, ripe pear, rose petals and tangerine zest on the nose almost attain a kind of marzipan spice on the palate. Residual sugar boosts that bittersweet almond notion on the even-handed, rounded and concentrated body. This is lovely now, but will be sensational in the future. Drink now–2028.
Wet earth, ripe pear, rose petals and tangerine zest on the nose almost attain a kind of marzipan spice on the palate. Residual sugar boosts that bittersweet almond notion on the even-handed, rounded and concentrated body. This is lovely now, but will be sensational in the future. Drink now–2028.
Wet earth, ripe pear, rose petals and tangerine zest on the nose almost attain a kind of marzipan spice on the palate. Residual sugar boosts that bittersweet almond notion on the even-handed, rounded and concentrated body. This is lovely now, but will be sensational in the future. Drink now–2028.