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the tannins are sufficient to make this approachable
Gilles Descotes commented that one of his biggest challenges is finding enough wine raised in wood to make the Special Cuvée in years where Grandé Année is produced—and to that end
MATURATION: 30 to 36 months of maturation on the fine lees after yeast fermentation (bottle fermentation) and 3 to 6 months of maturation in the cellar after bottling
more finesse than ever before
leaf-thinning and green harvesting to promote grape maturation
Williams-Christ Bergkeller the tannins are sufficient to
