If Napa is California’s answer to Bordeaux (more or less), then Sonoma — notably the Russian River Valley — could be it’s Burgundy (sort of). Ripe pear aromas buttressed with suggestions of baked apple, clove, melted butter, lime zest and vanilla bean give way to a restrained, elegant, creamy palate featuring lemon custard, toasted/buttered nuts, and crisp ripe apple. The finish is long, with subtle spice and hints of caramel.
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