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<p> This is “uncompromising cool-climate viticulture” (Halliday). Increasing vine age and the adoption of organic principles have certainly played a role. </p> <p> The fruit was whole bunch pressed and then was allowed to undergo wild fermentation, with 50% of the juice being fermented in large Hungarian oak barrels. The wine was then left on its lees for a year with the barrels being stirred occasionally to help release the wild yeast characters from the dead yeast cells. </p> <p> Full and round with the Hungarian oak giving the nose and palate warm vanillin notes that complement the ripe pear characters of the fruit. And to eat with that? Winemaker Andy Browning suggests roast chicken stuffed with wild rice. </p>
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