Winemaker Nate Wall impresses by making a bone-dry ultrabrut style méthode ancestrale wine with Tannat from Troon's biodynamically farmed estate vineyard. The first wave of aromas includes blood orange slices, flowering tobacco and red brick dust. Flavors include Granny Smith apple vinegar, raw filberts and green tea with a touch of honey. So get ready to pop the crown cap and have some fun.
Winemaker Nate Wall impresses by making a bone-dry ultrabrut style méthode ancestrale wine with Tannat from Troon's biodynamically farmed estate vineyard. The first wave of aromas includes blood orange slices, flowering tobacco and red brick dust. Flavors include Granny Smith apple vinegar, raw filberts and green tea with a touch of honey. So get ready to pop the crown cap and have some fun.
Winemaker Nate Wall impresses by making a bone-dry ultrabrut style méthode ancestrale wine with Tannat from Troon's biodynamically farmed estate vineyard. The first wave of aromas includes blood orange slices, flowering tobacco and red brick dust. Flavors include Granny Smith apple vinegar, raw filberts and green tea with a touch of honey. So get ready to pop the crown cap and have some fun.
Winemaker Nate Wall impresses by making a bone-dry ultrabrut style méthode ancestrale wine with Tannat from Troon's biodynamically farmed estate vineyard. The first wave of aromas includes blood orange slices, flowering tobacco and red brick dust. Flavors include Granny Smith apple vinegar, raw filberts and green tea with a touch of honey. So get ready to pop the crown cap and have some fun.