A blend of Viognier (47%), Marsanne (41%), and Petit Manseng (18%), the Marsanne spent 24 hours on its skins before being pressed and the Petit Manseng took until May of 2013 to fully ferment. The result is cloudy and unfiltered in appearance but nevertheless crisp and refreshing. Bursting with aromatic mountain flowers and chamomile, this is round, gingery, and held aloft with delicate acids. A complex apéritif, a late summer sipper, and a perfect foil for sheep's milk cheeses. JK
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