Nose
The first impression is lavender, immediately followed by candied citrus peel (a cross of grapefruit and tangerine), and then one immediately senses just a great lushness, that you might associate with a musky musk melon, with the slightest trace of bitterness.
Palate
The experience of this wine – if I may be very direct - is very much like drinking perfume.
Food Pairing
Ideal with a savory course like foie gras or a blue cheese cake appetizer, but also just fine as a dessert wine with a fruit dessert. Staff favorite pairings include spicy Sichuan hot pot, Korean cuisine, such as Bibimbap or Ojingeo Bokkeum (Spicy Squid Stir Fry), or Thai take out.
