On the nose, baked pear, NECTARINE, toasted hazelnut and CRÈME BRÛLÉE. On the palate, yellow apple and plum, SHORTBREAD and nougat. Richly textured and concentrated with BALANCED ACIDITY and a subtle toast.
Pair this with all the classics — rich seafood, creamy pasta, and gooey cheeses. Standouts such as scallop scampi, brown sugar-crusted salmon and chicken Marbella are magnificent pairings.
Jeb Dennuck, June 2019