Vibrant gold color, the nose features bright apricot, hazelnut, honey
and orange blossom. The flavors are bold and focused and mirror the nose. Balanced acidity is present throughout, building to a lingering and lengthy finish.
Fermentation was conducted in neutral French oak barrels for texture and just a suspicion of spice on the nose. In barrel the wine gained complexity, richness and texture from contact with the yeast lees.
Food Pairing Notes
Pairs perfectly with cider braised pork belly with roasted apples, mustard caviar and hazelnut cream. For an elegant finish to dinner, enjoy with artisan blue cheese and apricots.