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Sumptuous rounded flavours of dry honey and butter, a touch of citrus and decadent lingering oak.
Hand harvested by several passes through the vineyards in March, the wine is fermented in oak and stays in the same barrel for a further six months during which the lees are regularly stirred, giving texture and depth of flavour to the wine.
If you're looking to pair this wine with a meal, we would reccomend serving it with cold meats and a salad, ideally in the sunshine surrounded by good friends.
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