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