A blend of Reichensteiner and Madeleine Angevine, this was our first venture into barrel fermenting and lees aging in allier oak barrels.
Tasting Notes
The oak softens the wine, giving it a slightly buttery character, with aromas of warm honey and a grassy finish.
Pairings
Fragrant Eastern Asian dishes like Thai, Szechuan, Vietnamese. Steamed sea bass fillet with ginger, lemongrass, basil and lemon.
Download wine profile and spec.
Tasting Notes
