It was aged for ten months in new French oak, underwent full malolactic fermentation, and got the sur lie treatment at 50% for extra creaminess. Made by Albertsons (!) for their Vinaforé Collection, curated by Curtis Mann MW, in partnership with DC Flynt MW. Alcohol sits at 13.5% abv and I snagged it on sale at Pavilions supermarket in West Hollywood. Great wine department there.
This wine has a light straw-yellow color. The nose features peach and pear aromas, with some tropical citrus and minerality. The mouthfeel is full and acidity is bright. The flavor of stone fruit is surrounded by sweet oak spice. The finish is long and bears apricot and lemon notes. I want this with risotto and shrimp. I'd have it for breakfast with eggs and Boursin cheese. I mean, why wait?
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