|A red fruit-forward nose with a tropical expression of 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.
|Serve with oysters, bay scallop appetizers, rich creamy cheeses and fresh tropical fruit.