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Press cuts to fine-tune quality and vinified in small lots Fermented in French oak barrels Indigenous yeasts Bâtonnage (lees stirring) to promote palate richness Full malolactic fermentation to add texture.
Flavors
Fruit driven with lemon cream, Fuji apple, ripe pineapple, and baked pears
Finish
Rich and creamy with lingering acidity, broad texture and finishing clean
Reviews
~93, Tasting Panel
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