Whole bunch pressing, fermented in Hungarian oak, then five months’ ageing in new Hungarian oak. A creamy nose with peaches and pears. Quite light initially, then fills with creamy stone fruit dominating the palate. Very pleasant wine, with a nice fragrant note.
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Whole bunch pressing, fermented in Hungarian oak, then five months’ ageing in new Hungarian oak. A creamy nose with peaches and pears. Quite light initially, then fills with creamy stone fruit dominating the palate. Very pleasant wine, with a nice fragrant note.
Do you find this review helpful? Yes - No
/ Comment
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5/28/2003 - andrewstevenson.com wrote: 90 Points
Whole bunch pressing, fermented in Hungarian oak, then five months’ ageing in new Hungarian oak. A creamy nose with peaches and pears. Quite light initially, then fills with creamy stone fruit dominating the palate. Very pleasant wine, with a nice fragrant note.
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5/28/2003 - andrewstevenson.com wrote: 89 Points
Whole bunch pressing, fermented in Hungarian oak, then five months’ ageing in new Hungarian oak. A creamy nose with peaches and pears. Quite light initially, then fills with creamy stone fruit dominating the palate. Very pleasant wine, with a nice fragrant note.
Do you find this review helpful? Yes - No / Comment