It's best to decant this wine, in order to give it time to express its complexity while smoothing over the aggressive alcohol. Fermented and aged in neutral oak barrels, it tastes of lightly toasted grain, Asian pear, breakfast tea and honey. That lick of honey swirls through the center and out the lingering finish, though the wine is quite dry.
It's best to decant this wine, in order to give it time to express its complexity while smoothing over the aggressive alcohol. Fermented and aged in neutral oak barrels, it tastes of lightly toasted grain, Asian pear, breakfast tea and honey. That lick of honey swirls through the center and out the lingering finish, though the wine is quite dry.
It's best to decant this wine, in order to give it time to express its complexity while smoothing over the aggressive alcohol. Fermented and aged in neutral oak barrels, it tastes of lightly toasted grain, Asian pear, breakfast tea and honey. That lick of honey swirls through the center and out the lingering finish, though the wine is quite dry.
It's best to decant this wine, in order to give it time to express its complexity while smoothing over the aggressive alcohol. Fermented and aged in neutral oak barrels, it tastes of lightly toasted grain, Asian pear, breakfast tea and honey. That lick of honey swirls through the center and out the lingering finish, though the wine is quite dry.