Description

In the glass, it’s a deep yellow-gold extending to the rim, with rich, ripe aromas of yellow apple, white peach, honeysuckle, fresh cream, baking spices, crushed stones, white flowers, and raw hazelnut.

These sensations carry through to the palate, which is full-bodied, creamy, and yet balanced by citrusy freshness and mineral nerve on the finish. 

Serve it in larger Burgundy stems and allow it to come up to about 50 degrees for best results.