Food pairing
This wine calls for earthy meals and meats high in flavour. Duck confit and lamb ragout with root vegetables come to mind, though the wine has the finesse to complement halibut.
Production
Fermented in stainless steel tanks with regular pumping over, and pressed after three weeks on skins. With press wine separated from the free run, the wine was aged
for twelve months in 20% new French oak barrels, followed by six months aging in tank before bottling.
