White Burgundy that melted our brains a little bit. Lemon curd, meringue in the nose. Bracing acid and structure, lovely coating mouthfeel with oak done right — a toasty, vanillin complement to the ripe stonefruit flavors.
White Burgundy that melted our brains a little bit. Lemon curd, meringue in the nose. Bracing acid and structure, lovely coating mouthfeel with oak done right — a toasty, vanillin complement to the ripe stonefruit flavors.
Mar 31st, 2018