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Food matching: Carpaccio of raw and/or smoked fish
violets and cigar box with an interesting twist of cooking spice and mustard seed
The idea of using indigenous yeast was unheard of in New Zealand when the Cloudy Bay winemakers made their first trial in 1991
These conditions led to being fruitful with small clusters and small berries with flavors of dark berry
lime and baby pineapple flavours that build and hit their stride in the long finish
Chateau BeauSejour Duffau-Lagarrosse, Saint-Emilion Grand Cru YEAR:2000 Food matching: Carpaccio of rawNo additional information available.
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