Barrel fermented in 20% new French oak, using indigenous yeasts, this is soft and supple, with a sense of impending oxidation. Bruised apples and pears constitute the fruit, and it should be consumed over the next year or two.
Barrel fermented in 20% new French oak, using indigenous yeasts, this is soft and supple, with a sense of impending oxidation. Bruised apples and pears constitute the fruit, and it should be consumed over the next year or two.
Barrel fermented in 20% new French oak, using indigenous yeasts, this is soft and supple, with a sense of impending oxidation. Bruised apples and pears constitute the fruit, and it should be consumed over the next year or two.
Barrel fermented in 20% new French oak, using indigenous yeasts, this is soft and supple, with a sense of impending oxidation. Bruised apples and pears constitute the fruit, and it should be consumed over the next year or two.