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Intense complexity balanced by elegant richness. Key flavors include: Cocoa, Baked Apple, Black Tea, Meyer Lemon Peel, Nutmeg, and Dried Herbs.
Assemblage occurs in the winter, at the end of the fermentation process, which involves the selection of 2011's best base wines for Tête de Cuvée. The second fermentation then occurs in the bottle and the ageing process begins, during which this wine spent 84 months on the yeast lees.
Seafood: Halibut, Lobster
Appetizers: Gougères, Caviar, Mushrooms, Creamy cheeses
Meat: Game birds
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Wine
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Product Weight (Lbs)
3