This took about an hour to open up after decanting, but wow, did it BOOM when it did! white nuts, fennel stalk, and white peach pits on the nose. living dill, roasted apple cores, and a thick ginger root goo on the palate. a sparkling quartz finish. austere for sure, but complex and pleasing after some air. paired with scallops and de-shelled edamame pasta in a light Dijon and mint sauce.
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