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Lime & Lemon zest
-Open-air fermented for an average of 7 days in stainless steel tanks using ambient yeast and underground spring water
medium plus bodied and dry with notes of sour lemon
layers of worcestershire/soy/teriyaki (think A1 sauce
Pinot Noir from Gevrey-Chambertin
Château Guilhem Pot de Vin Rouge 2024 Pouilly-Fumé Lime & Lemon zestMerlot from the Loire Valley, France; medium to medium plus bodied and dry with notes of sour blackberry, black cherry, pepper, and ashy earth, with medium plus acidity and dry, firm tannins. Organic and Biodynamic
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