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.
