Seattle woodworker Tom Stangeland barrel fermentes this with 100 percent new French oak for almost four months before sending the Bacchus Vineyard fruit into tank. Toasty oak leads the aromatics, picking up butter, brioche, ripe pear and dried apple through the passage. Those oaky tones are not nearly as apparent on the palate, which brings flavors of sweet Bartlett pear and fresh Golden Delicious apple. Bright acidity and a finish of ripe nectarine makes this quite enjoyable and complex. In spring and summer, he’ll pair it with clams sauteed with spicy sausage. When fall comes, Stangeland turns to rosemary-influenced pork tenderloin with roasted potatoes.
Production: 100 cases
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