Done in the sec (22g/l of sugar) style, this blend of 50/50 Chardonnay and Pinot Noir obtained its colour via the Pinot grapes being left in contact with their skins for a short period of time. It spent 3 years on the lees so you can expect a creamy texture and flavours that lean to the red-fruit spectrum as well as apple, citrus and earth qualities. Ready to drink with spicy sushi.
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