This wine pairs well with poached or grilled seafood, shrimp or crab with spicy aioli, baby greens tossed in citrus honey vinaigrette, avocados, fruit salsa, shaved fennel, tangerines and triple cr̬me cheeses.
Production
Fermenting only a small portion in new French Oak, the estate allow just a portion to undergo secondary fermentation, showcasing the fruit and a round,rich mouthfeel from b̢ttonage over several weeks.
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