| Tasting notes |
| A red fruit-forward nose with a tropical expressionof litchi nut and mango. Vanilla cream character which
makes for a round and full-bodied wine. After 2 years on lees there are notes of freshly baked bread and
pastry that enhances the more fruit-forward style of the wine. After several months on the cork the wine
develops caramel and hazelnut complexities. |
| Wine maker notes |
| Made by traditional Methode Champenoise process-whereby wines are individually bottle-fermented before
being riddled and disgorged. The wine undergoes 100% malolactic fermentation. Aged 2 years on lees. |
| Food pairing |
| Serve with oysters, bay scallop appetizers, rich creamy cheeses and fresh tropical fruit. |
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