“A wine that starts out with a lean herbal scent, like mint and thyme combined, this takes on a caramelly weight with air. It’s substantial, in need of a meal, like roast chicken or duck.” – Patrick J. Comiskey
This review posts in the October 2021 issue of the magazine.
Founded in 1982, Wine & Spirits is published seven times a year and read by over 200,000 members of America’s wine community. Consumers and wine professionals read the magazine for information on established and up-and-coming regions and producers, the art and science of viticulture, industry happenings and food and wine pairing. Wine & Spirits, the only wine publication to win the James Beard award five times for excellence in wine writing, evaluates more than 15,000 bottlings every year.