Food pairing
Brown butter and sage tossed gnocchi with wood roasted mushrooms; roasted pheasant with chestnut fennel fricassee; venison tourti̬re; charcoal grilled bone in ribeye with crispy bone marrow and firm cheeses such as Boerenkaas or Gorts Extra Aged Gouda.
Production
Matured for 16 months in a combination of new (60%) and 1-year old (40%) French oak barrels.