by Andrew Chalk
This wine was whole cluster pressed, fermented in 25% new French oak barrels with wild yeast. Full malolactic fermentation in barrel. Aging was in French oak for 10 months.
Appearance: Mid-gold;
Nose: Cream soda. Tropical fruit of pineapple.
Palate: Ripe forward pineapple fruit. Phenolic backbone. Vanilla of new oak.
Sample
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