Nose
Aromatics of pear, marzipan, cedar, apple, peach, and flint.
Palate
The palate is full and round with superb acidity, a hint of buttery character and a long finish.
Winemaking
Primary fermentation and full malolactic fermentation in French oak barrels. Native yeast portion fermented slowly, 270 days and receiving lees within the first 6 months to impart rich flavor and soften the tannin.
Food Pairing
A rich wine great with poultry like Cornish game hens roasted, squab or a roasted chicken seasoned with Ras el Hanout. Would also be wonderful with Pasta.
