A Not-So-Little-Thing: To add a little texture, 15% of the blend was barrel-fermented in a combination of new and old French oak. What We Smell: Almond. What We Taste: Pear. We'll go with Bartlett. We'd Eat it With: Steamed Salt Spring Island mussels. On Salt Spring Island if you can.
A Not-So-Little-Thing: To add a little texture, 15% of the blend was barrel-fermented in a combination of new and old French oak. What We Smell: Almond. What We Taste: Pear. We'll go with Bartlett. We'd Eat it With: Steamed Salt Spring Island mussels. On Salt Spring Island if you can.
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A Not-So-Little-Thing: To add a little texture, 15% of the blend was barrel-fermented in a combination of new and old French oak. What We Smell: Almond. What We Taste: Pear. We'll go with Bartlett. We'd Eat it With: Steamed Salt Spring Island mussels. On Salt Spring Island if you can.
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