This botrytis-affected Chenin took nearly 10 months to begin fermenting naturally in concrete and a year to complete the journey. The nose teems with poached pear, rich orchard fruits, honeycomb, ginger, jasmine and toasted almonds. It has depth and power on the palate with layered pear notes, mango, ginger, Mandarin orange and citrus rind that is altogether ripe yet nearly perfectly dry and fresh on the finish.
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