Organic fruit wild-fermented and aged in concrete for 11 months on the lees. It has a complex, creamy nose of melon, guava, herbs, pear and baked apple. Such a creamy, round profile on the palate with ripe, harmonious fruits that caress the palate with just a hint of ginger/clove on the lively 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