The average age of the vines used to make this wine is 150 years, with a small portion being close to 5 centuries old. Yes, I did say 500 years old! Partial barrel fermentation and aging have imbued the wine with anise, peach, honey, toast and smoky mineral qualities. The palate is full-bodied with a slight creaminess, as well as a spiciness which carries on the long finish.
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