This wine spent 12 months in older oak barrels and 6 months in stainless steel. It smells of white flowers, gunflint, citrus and honeysuckle. It is opulent rather than racy, with some tropical fruit notes to go with ginger and honeysuckle in a juicy style. Pairs well with swordfish fillets marinated in lime juice or seared foie gras.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access