FINGER LAKES, NY

A note from the winemaker: It showcases luscious yellow apple and lemon curd notes, paired with a weighty texture and mouthfeel imparted from its time barrel-fermenting in large format 500 L Hungarian oak. The barrel character is well-integrated and seamlessly interplays with the fruit and acidity of the wine.

Food Pairings: Grilled Mahi Mahi or Sea Bass, freshly caught oysters, or pasta primavera.