winemaker's notes:
Sublime aromatics of fresh lime, apricot, grapefruit and peach blossoms
with a slight mineral edge. A racy interplay of sweet and tart offer up
echoing flavors of lemon, lime and candied apricot.
Food Pairing Suggestions:
Fruit based desserts – tropical, stone, red, citrus, pear, and apple; sorbets,
strudels, almond cream tarts and bread pudding. Pairs beautifully with foie
gras – pan seared or terrine, spicy Asian cuisine, and creamy cheeses, such
as semi-soft Le Brin, soft Civray, or traditional Brie or Camembert de
Normandie. Just as exquisite on its own at the end of a fine meal.
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