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Great with asparagus!
Initial pithy tannins are complimented by good acidity and a very long finish. The hand-picked bacchus grapes, once pressed, are left in contact with the skins at the start of the fermentation process to allow development of tannins and more complex flavours. A further 9 months on 5 year old French oak barriques adds to this complexity as does a finishing blend with a small amount of botrytic wine.
