As the name denotes, it was the ambient yeast of the winery that was used to ferment this wine. Moreover, it was aged in new barrels and given the full malolactic treatment. This has endowed the wine with toast, caramel and smoke, pineapple, honey and spice. The texture is creamy and rather full in the mouth.
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